I paced the meat department and produce department a couple of times trying to find something to inspire dinner for me. It was just one of those long days at work, it was hot out, and nothing was capturing my attention.
I called my wife and 21 y/o son, but neither of them had any suggestions either. Don’t you just hate those kind of days?
So I called the 10 y/o and without hesitation, he offered, “Salmon or cordon bleu.”
Not burgers or pizza…..he wanted salmon or cordon bleu. He’s a good kid;)
Cordon blue it is. This is a Fire Day Friday item, but you can do it just as easily in your oven. (But I do think the hint of cherry wood from the fire roasting is a nice addition.)
Fire Roasted Cordon Bleu
Source: Nibble Me This
3 ea chicken breast, boneless skinless
1 Tbsp kosher salt
1 tsp black pepper
3 slices smoked ham
3 slices Swiss cheese
1 ea egg
1 Tbsp ice water
1 cup panko bread crumbs
3 Tbsp butter
1 Tbsp butter
1 ea shallot, diced
1/4 cup white wine
1/2 cup heavy whipping cream
2 Tbsp parsley, finely chopped
Salt & pepper to taste
Place the chicken between two sheets of plastic wrap and pound to 1/2″ thickness. Season with salt and pepper. Top with smoked ham and swiss.
Roll the chicken up lengthwise and seal up as best you can, using toothpicks to secure the edges. Make an egg wash by whisking the egg and 1 Tbsp ice water. Roll the breast in the egg wash and then the panko. Place in a baking dish. Top each with 1 Tbsp of butter.
Preheat your grill or oven at 375f. For grilling, you should set up for indirect heat (fire/burners to the sides but not directly under the cooking area). Cook them for 30-35 minutes with the lid closed until the breasts hit an internal temp of 160f. Don’t worry if some of the cheese starts leaking out, it happens.
When the cordon bleu come off, let them rest in a 200f oven or warming drawer and start the sauce. Melt the butter and saute the shallot over medium high heat for 2-3 minutes. Add the wine and continue cooking until the wine is almost evaporated.
Reduce heat to medium, whisk in the cream and parsley. Cook until the volume is reduced by half. Season to taste with salt and pepper.
When ready to serve CAREFULLY REMOVE ANY TOOTHPICKS YOU USED to seal the chicken. Ladle some of the sauce onto the serving plate and top with a cordon bleu.
This was the first time I’ve done cordon bleu on the grill but it worked out very well and the family devoured it. I’ll be doing this one again, for certain!
Have a grillin’ weekend!