A Better Chicken Cordon Bleu

What a hot pocket should look like

Here is a good use of leftover ham. This is somewhat different than what most people would consider Chicken Cordon Bleu but I like it better. Of course it is my invention, so I may not be impartial.

The Hollandaise sauce is taken directly from Julia Child’s Mastering the Art of French Cooking and really adds a layer of flavor while keeping the chicken from drying out while baking. I used Gruyere, but Swiss will work fine.

Better Chicken Cordon Bleu

• 1 chicken breast per person
• 1 thick slice of ham per person
• 1 batch Hollandaise sauce
• 1 tsp crumbled blue cheese per person
• 2 thick slices Gruyere per person
• 2 tbsp chopped fresh parsley
• 1 egg mixed with about 2 tbsp water
• 1 cup bread crumbs
• Salt/pepper

Remove tender from chicken breast and reserve for another meal. Mix bread crumbs with salt, pepper and some parsley in a bowl. Butterfly each chicken breast and then pound out to 1/4” thick. Season with pinch parsley, salt and pepper. Slice ham into long thin strips. Slice 1 piece of Gruyere the same way for each chicken breast. Spread Hollandaise sauce over chicken breast then layer with cheese and ham. Tucking in the sides tightly, roll each breast up with the ham slices parallel to you. Dunk each roll in egg wash and then into breadcrumbs. Place in a greased baking dish and repeat with the rest of the chicken breasts. Bake at 365 degrees until cooked, about 30 minutes. Ten minutes before done top each roll with a slice of Gruyere.

Julia’s Hollandaise

• 3 egg yolks
• 1 stick butter
• 1 tbsp lemon juice
• Salt pepper

Place egg yolks in a blender. Season with salt and pepper and add lemon juice. In a small sauce pan melt butter until it foams. Turn blender on to high and after a few seconds add hot butter in a slow drizzle while keeping the blender running. The sauce will thicken within a minute. Use immediately or freeze for later.

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