The classic French Cordon Bleu with a Cool Ranch™ Doritos™ twist!
Ahhh…chicken cordon bleu! That classic French dish that people seem to think is only worth ordering at restaurants. In reality, though, it’s totally doable at home. Once you get the hang of it, it doesn’t take long and you can coat the stuffed chicken in anything you want.
For this version, I got a little wild by coating the cheese-stuffed chicken cutlets with crushed Cool Ranch™ Doritos™. (That’s right.) You’d be surprised how well these flavors go together!
The first step in making cordon bleu, and the step that intimidates some, is to pound your chicken cutlets until they are flat.
I recommend putting the chicken between two pieces of plastic wrap, or even inside a plastic food storage bag, which makes for easier clean-up.
Once the chicken cutlet is pounded, remove the top layer of plastic and add a slice of ham and a handful of grated cheese.
Then just roll the chicken up into a tight cylinder. I recommend wrapping the chicken in plastic wrap very tightly so it compresses a bit and stays together better later. (Want to make these ahead of time? You can also prep the chicken up to this point and refrigerate the wrapped roll-ups 1-2 days until it’s go time.)
Now let’s talk breading. Traditionally, cordon bleu is just coated with breadcrumbs (and that totally works), but why use bread crumbs when you can use Cool Ranch™ Doritos™?
Crush up your chips until they are in fine bits. (A gallon-size food storage bag and a rolling pin is probably the least messy way to do this.)
Then unwrap your stuffed chicken cutlets and one by one dredge them in flour, followed by egg, and finally the chips. You should really pack on the chips to make sure they cover the entire piece of chicken.
Bake these beauties at 350°F for about 30 minutes. If you have a meat thermometer, the chicken cutlets should register 165°F at the thickest part.
Remove the chicken cordon bleu from the oven and let it cool for a few minutes before slicing it up.
The best way to slice these so they stay together is with a good serrated knife. Good luck, and get your cordon bleu on!
Nick thinks stuffing things with cheese is always a good idea! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.