Seed Encrusted Ham Cordon Bleu

Many variations exist to the basic idea of the French ‘cordon bleu’ dish. It would seem that its one of those recipes that has evolved over time, starting in the late 1840’s. Veal cordon bleu was created in Paris, France to later be swapped out for chicken in Moscow.

Chicken Kiev, stuffed with an herb butter was likely the meal that inspired chicken cordon bleu. In North America, the first mention of this upscale dish was in 1967. It consists of chicken breast, pounded thin, stuffed with a slice of ham and Swiss cheese then breaded and baked or fried.

Today, a lot of interesting versions are being made using everything from bacon, avocado, spinach, onions, cheese varieties as well as numerous ways in which to prepare them.

I have chosen to kind of reverse the basic idea by using ham slices and stuffing them with turkey, stuffing and cheese. The sunflower seeds in the breading added a nice flavor dimension.

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Seed Encrusted Ham Cordon Bleu
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine American, French
Servings
Course Main Dish
Cuisine American, French
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. In a saucepan, saute mushrooms, onions & seasonings in butter until tender. Add water & bring to a boil. Remove from heat, add stove top stuffing & allow to stand, covered for about 5 minutes. Fluff with a fork; cool slightly. Grate cheese.
Breading
  1. In a food processor, pulse sunflower seeds for a few seconds ONLY. In a bowl, combine seeds, Panko crumbs, grated Parmesan & melted butter.
Assembly
  1. Preheat oven to 350 F. Butter a 9 X 13-inch baking pan. Set aside.
  2. On a work surface, lay out the ham slices & spread with mustard. Divide stuffing mixture evenly between ham slices. Top each with a turkey slice then divide the Swiss cheese between the 8 'cordon bleu'. Wrap each by laying one side over the other, securing with toothpicks. Carefully transfer each roll to the baking pan. Using your fingers, place some beaten egg on all exposed ham slices. With a spoon, sprinkle breading mixture over ham rolls, covering evenly.
  3. Place a pan of water on the bottom shelf of oven. Position the pan with ham rolls directly over your water bath. This will help to 'steam' the rolls as opposed to drying & over baking them since all ingredients are already cooked. The flavors come together nicely as a result. Bake for about 15- 20 minutes.
Mushroom Sauce
  1. In a saucepan, saute sliced mushrooms in melted butter. Whisk in flour & continue to cook, stirring frequently, for about 2 minutes. Whisk in chicken broth, continuing to simmer mixture until sauce is thickened & bubbly. If you are using cream, whisk it in now.
  2. Top baked ham cordon bleu with mushroom sauce. Serve with mashed potatoes & a hot veggie of choice.

Individual Chicken Pot Pie

The humble pot pie was once the height of culinary style. During the Elizabethan era, these savory pastries — decorated with flowers, fancy designs, etc. were elaborate assertions of the chef’s skill in the royal households of France and England. Among the lower classes, pot pie were popular because the addition of a crust helped feed another mouth or two, while individual¬†pastries, empanadas and perogies were well suited for sale by street vendors as portable meals.

Fortunately, the resurgence in so called ‘retro’ foods has brought pot pies back to the table. There is no reason why they shouldn’t do just as well in the 21st century. To some, chicken pot pie is a staple comfort food. The recipes mix of meat and vegetables in a chicken broth seasoned with herbs, produces a spectrum of flavors that’s like no other.

The trick is getting all the ingredients to the right degree of doneness at the same time. It may be these timing issues that led to the abandonment of the homemade pot pie in favor of the frozen variety. One thing for sure, is that they are definitely worth the time and effort. It makes good sense to make a big recipe, freeze them unbaked (if you choose) and there ready when you need them.


Print Recipe


Individual Chicken Pot Pie

Votes: 0
Rating: 0
You:
Rate this recipe!

Course Lunch, Main Dish

Servings

Course Lunch, Main Dish

Servings

Votes: 0
Rating: 0
You:
Rate this recipe!


Instructions
Filling
  1. In a large skillet, heat 1 Tbsp oil. Add chicken, season with 1 tsp salt. Cook, stirring occasionally, until chicken is no longer pink on the outside but not dry, 4-6 minutes. Remove from skillet & set aside.

  2. Decrease heat & add remaining oil. When oil is hot, add onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 tsp salt, pepper, dried thyme & savory; stir to combine. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add margarine & melt.

  3. Stir in the flour & cook for 1-2 minutes; gradually stirring in chicken broth & milk. Bring to a simmer, continue stirring until sauce thickens, about 3 minutes. Remove from heat & stir in peas, thyme, mustard & reserved chicken. Cover & set aside while preparing pastry.

Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender, cut in white & yellow Crisco. In a measuring cup, place the egg & vinegar; add enough cold water to make 1 cup & whisk together. Make a well in flour; pour in all of the liquid & combine.

  2. Roll out pastry. For 6 individual pies, prepared in mini foil pot pie pans, cut 6 - 8" (20 cm) circles for the bottom shells & 6 - 5 1/2" (14 cm) circles for the tops. Preheat oven to 350 F.

  3. Place pastry lined pans on a baking sheet & divide chicken filling among them. Moisten edges with milk or water; place pastry circles on top, crimping edges with a fork. Whisk together 1 egg & 1 Tbsp water; brush tops of pot pies with egg wash. Bake 20-25 minutes or until golden.


Recipe Notes
  • This amount of pastry will actually make enough for a double recipe of filling or just some extra for another time. If wrapped tightly it will freezes well.