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50

Cool Ranch™ Chicken Cordon Bleu

3 Ratings

7 Comments

Prep 15 min
Total 45 min
Servings 4

Classic French dish with a modern (Cool Ranch™) spin! MORE + LESS -

Macheesmo

September 20, 2016

Ingredients

4: chicken cutlets, pounded thin

4: slices deli ham

3: ounces Swiss cheese, grated

1: cup all-purpose flour

1: teaspoon kosher salt

1: teaspoon black pepper

2: large eggs, whisked

1: cup Doritos™ Cool Ranch™ flavored tortilla chips, crushed

Steps

Hide Images

1

Preheat oven to 350°F.
2

Working with one chicken cutlet at a time, seal chicken cutlet between two pieces of plastic wrap and gently pound the cutlet until it’s an even thickness (about 1/4-inch).
3

Take the top layer of plastic wrap off and add a slice of ham and grated cheese to the chicken cutlet. Tuck the ends in a bit and roll the chicken cutlet up to form a tight cylinder. Wrap chicken in bottom plastic wrap piece and press it tightly together. Repeat with other three cutlets.
4

Prepare breading ingredients by mixing together flour, salt, and pepper, whisking eggs, and crushing Cool Ranch™ chips.
5

Unwrap chicken pieces and dredge in flour, followed by egg, and lastly the Cool Ranch™ crumbles. Pack them on tight so the entire chicken piece is coated.
6

Place finished chicken cordon bleu in a baking dish. Repeat with other pieces.
7

Bake chicken cordon bleu for 30 minutes. A meat thermometer should read 165°F in the thickest part of the chicken.
8

Let cordon bleu chicken cool for a few minutes and slice into rounds with a serrated knife. Serve immediately!

Expert Tips

You can make the cordon bleu in advance, up to the breading step. Keep the stuffed chicken wrapped in plastic until you are ready to bread and bake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 225mg; 75%
Sodium: 1050mg; 44%
Potassium: 460mg; 13%
Total Carbohydrate: 31g; 10%
Dietary Fiber 1g 6% Sugars 1g
Protein: 54g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.