Recipes
Chef Stef's favoritesChicken Cordon Bleu Sous Vide OR Stove Top / Broiler
Easy
Fairly cheap
If you didn't think chicken cordon bleu could be done in the sous vide, please think again!
This is a fun and easy spin on a crowd favorite!
Prep
Cook
Wait
2h
| Category: | Sous Vide Main |
| Seasons | All |
| Cuisine Type | French |
Ingredients
For
2
Person(s)
Chicken Cordon Bleu
| 2 chicken breasts |
| 1 cup mascarpone |
| 1/8 cup grain mustard |
| 1/8 cup dijon mustard |
| 1/2 TBSP herbs de provence |
| 1/2 teaspoon honey |
| 1/2 teaspoon pepper |
| 1 sprinkle each salt |
| 4 slices ham |
| 4 slices swiss cheese |
Chicken Cordon Bleu Sous Vide OR Stove Top / Broiler Directions
- STUFFED OPTIONAL:
Put a tablespoon of the mascarpone in the pocket, then layer in a small amount of ham and Swiss cheese in the pocket. It is very important that you don't overstuff the pocket. - Cut a small pocket or smiley face in each chicken breast being careful not to go through the entire breast or all the way to each end
- Add your chicken to your sous vide bag (you can drop a few bacon bits on the bottom to add extra fat and moisture if you like) OR you can pan sear and brown on both sides (if you choose this method you don’t need to worry about it being all the way cooked, as you will finish it under the broiler)
- Set your sous vide for 140 degrees for 90 minutes OR pan sear and brown on both sides (alternate method)
- Remove the chicken breasts and dry the carefully and thoroughly if using the sous vide method
- Line a broiler pan with foil
- Spread a light amount of the mascarpone mixture which is your "glue", on the bottom in the center of the foil and place the chicken on it
- Add a light mascarpone mixture “glue” layer to the top of the chicken
- Add 1-2 pieces of ham, and then 1-2 pieces of Swiss cheese and another light layer of the mascarpone mixture. You can do the ham / cheese / glue twice for a double decker cordon bleu!
- Add one more very light layer of your mascarpone mixture on top of the cheese
- Put chicken under the broiler until the cheese is brown and melty or chicken reaches 155 degrees (165 if you are worried about it being underdone, but this is overkill for a breast).
- Finish with salt or bacon bits while chicken is warm if desired – add parsley on top if desired
Recipe notes
Mascarpone Mixture:
NOTE: This will be way more mascarpone mixture than you need for two pieces of chicken, but I make it in batches because I use it for so many things like a no roux roux base for pasta sauces and much more! Keep it in your fridge up until the expiration date on the mascarpone that you purchase.
Mixure:
Combine mascarpone, mustrard, honey, and herbs de provence.
Make sure mascarpone is at room temperature before mixing!
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Reviews 5/5
Susan
16 Aug 2022Great recipe. Made it for the whole family and everyone loved it