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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- 2 Tbsp butter,
- 60 grams (1/2 cup) fresh mushrooms, sliced
- 1/4 cup onion, finely chopped
- 1 cup water
- 120 gram pkg Stove Top stuffing, chicken flavor,
- 1/4 tsp dried sage leaves
- 1/8 tsp EACH dried thyme & summer savory
- 350 grams (8 slices) oven roasted DELI turkey, thin sliced
- 600 grams (8 slices) DELI ham, sliced in 1/4-inch thickness
- 150 grams Swiss cheese, grated
- 2-3 Tbsp Dijon mustard, old fashioned, grainy (for spreading)
- 1 egg, beaten
- 1/3 cup sunflower seeds
- 1/3 cup panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 Tbsp butter, melted
- 100 grams fresh mushrooms, sliced
- 3 Tbsp butter,
- 3 Tbsp flour
- 2 cups chicken broth
- 1/4 cup milk or cream (optional)
Ingredients
Filling & Meat
Breading
Mushroom Sauce
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- 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.
- In a food processor, pulse sunflower seeds for a few seconds ONLY. In a bowl, combine seeds, Panko crumbs, grated Parmesan & melted butter.
- Preheat oven to 350 F. Butter a 9 X 13-inch baking pan. Set aside.
- 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.
- 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.
- 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.
- Top baked ham cordon bleu with mushroom sauce. Serve with mashed potatoes & a hot veggie of choice.