Sunday 3 May 2015


If you like ham and cheese and fried chicken then chicken cordon bleu is just the thing for you. It is not as fancy schmancy as the name suggests. It is simply ham and cheese filled crumbed chicken. Nevertheless, it is a dish that is universally likeable, simple yet delicious.

Chicken cordon bleu brings back memories of home. My sisters, brother and I loved this dish and never grew tired of it. We never made food in timid quantities so it was usually made in an assembly line. It somehow got lost in my cooking repertoire as I learned new recipes.

This dish is so popular that it has become a supermarket ready meal. That puts me off a bit even if it has not stopped being delicious. The problem with mass production is that it takes the homemade taste out of food. It sort of injects a "same old" flavour that makes similar food items taste almost the same. Chicken Kiev, chicken cordon bleu, chicken steaks…they all have a peculiar taste when store bought.

I cooked the real homemade deal for a change and re-discovered how delicious chicken cordon bleu could taste. A few extra steps improved the flavour by so much.

I know that chicken breast is the first thing that comes to mind when boneless chicken is mentioned. I am not very fond of this chicken part as it has far less to give in terms of taste and texture. Chicken thighs is my favourite part of the chicken as it has so much taste and always results to a succulent dish so that's what I used. For a more tasty dish, add tasty ingredients. Choose good ham and the best tasty cheese. I used a good amount of home cooked ham and mature Engish cheddar for the filling. Seasonings went into the flour mixture for dredging and the filling has parsley and butter added in. These are just a few changes but the resulting dish tasted so delicious. The process is not that difficult either. 

This is one retro dish that should never die. I promise to make this again and forever.

Yield: 4-8 servings


8 boneless, skinless chicken thighs
salt and pepper 
1 c. plain (all purpose) flour
2 tsps. fine sea salt
1/2 tsp. ground black pepper
1/2 tsp. ground celery seeds
1 tsp. paprika
1 tsp. garlic granules/powder
2 eggs + 2 tsps. sunflower/vegetable oil
thin slices of ham
mature cheddar cheese
fresh or panko breadcrumbs


Season the boneless chicken meat with salt and pepper.

Season the flour with salt, black pepper, celery seeds, paprika and garlic granules.

Beat the egg with the oil.

Lay a few slices of ham on the chicken making sure to leave the edges bare so that the chicken will seal up when rolled. Top with a thick slice of cheese, a pat of butter and sprinkling of chopped parsley.

Roll tightly from one end then dredge with the seasoned flour. Shake off excess.

Dip in egg. Make sure the egg goes well into the ends of the rolls.

Coat in crumbs. Sprinkle or spray dry panko crumbs with water before using. make sure each roll is thoroughly sealed. Dab bare patches with more egg then with the crumbs.

Deep fry for about 4 minutes until golden brown and cooked through.

Drain on kitchen paper.

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