Chicken Cordon Bleu Balls recipe | Kids Eat by Shanai (2024)

FAQs

What are the main ingredients of chicken cordon bleu? ›

Classic chicken cordon bleu is made with the following ingredients: chicken cutlets, cooked ham, Swiss cheese, bread crumbs, and simple spices. It's usually topped with a rich cream sauce spiked with a hint of Dijon mustard.

The dish, which is Swiss in origin—a derivative of schnitzel—takes its name from the French term “cordon bleu” in reference to the wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

This delicate mixture of crushed garlic, coriander, nutmeg, white pepper and parsley, created by Le Cordon Bleu Chefs is perfect with seafood.

Cordon Bleu sauce is made with a butter and garlic base, then flour and milk are added to thicken it. It is then seasoned with Dijon mustard, Parmesan cheese, and herbs to create a decadent sauce.

How do you keep cheese from coming out of chicken cordon bleu? First, ensure a tight seal when rolling the chicken and secure the ends with toothpicks. It's also important to avoid overstuffing. Finally, when coating with flour, egg, and breadcrumbs, be sure to seal any openings.

Use a Thermometer.

To tell when chicken cordon bleu is done, use an instant read thermometer inserted at the thickest part to check the meat for doneness. Chicken is considered cooked at 165 degrees F. I typically remove the meat at 155 degrees F, as its temperature will continue to rise as it rests.

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

Its name evokes images of gourmet dining, and its taste is a delightful blend of chicken, ham, and cheese, all encased in a crispy breaded exterior. But where did this dish originate, and how did it become so popular? Name Origin: “Cordon Bleu” translates from French to “Blue Ribbon” in English.

What country is chicken cordon bleu from? ›

History. The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

For years I believed that chicken cordon bleu was a French invention, but it actually originated in Switzerland as a schnitzel filled with cheese around the 1940s, with the first reference to it in a cookbook in 1949.

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

Cordon bleu is a delicious food, to be enjoyed alone or in company. His recipe, originally consisting of a breaded meat cutlet stuffed with melted cheese and cooked ham, has transformed over the years to include more conscious versions.

While we may never know the exact origin of the now famous chicken cordon bleu, we can describe ours as “Chicken breasts smothered in a creamy white wine sauce with ham, Swiss cheese, and a bread crumb topping” and there is no denying that is a delicious entrée!

Literally translated, “cordon bleu” means blue ribbon—meaning an award for excellence! The term also refers to thin, boneless pieces of chicken; topped with a slice of each of a variety of ham and cheese types. Traditionally, the stacks are rolled up and sauteed in a skillet.

This version of classic chicken Cordon Bleu (meaning "blue ribbon") is served with a creamy wine sauce. The term originally referred to an award for culinary excellence.