Chicken Cordon Bleu à la Bistrot des Tournelles

Ingredients

• 4 boneless, skinless chicken breasts (About 6 ounces each; butterflied or cut into thin cutlets and pounded evenly. Estimated from the visible recipe description.)
• 8 oz very thinly sliced deli ham (Use slices thin enough to fold completely around the cheese; approximately 8 slices. Estimated quantity.)
• 8 oz Comté cheese (Cut into pieces or grated and compacted into portions that can be enclosed inside the ham and chicken. The source emphasizes using less cheese than the original restaurant preparation; quantity estimated.)
• 0.5 cup all-purpose flour (For breading.)
• 2 large eggs (Beaten for the egg wash.)
• 1.5 cup panko breadcrumbs (The source specifies panko for a crisp, delicate crust; quantity estimated.)
• kosher salt (To taste; season the chicken and breading.)
• ground black pepper (To taste.)
• 2 tbsp extra-virgin olive oil (For coating the baking sheet or drizzling over the breaded bundles; estimated.)

Steps

1. 1

   Prepare the chicken. Butterfly each chicken breast or slice it horizontally into thin cutlets, then place the pieces between sheets of plastic wrap and pound them to an even thickness of about 1/4 inch. Season both sides with kosher salt and black pepper.

2. 2

   Prepare the cheese portions. Divide the Comté into four compact portions that can be enclosed inside the ham and chicken without reaching the edges.

3. 3

   Build the bundles. Lay two very thin slices of ham slightly overlapping on a work surface. Place one portion of Comté in the center, fold the ham over the cheese to enclose it, and place the wrapped cheese in the center of a chicken cutlet. Fold or roll the chicken around the ham parcel, forming a compact round bundle with the seams underneath. Repeat with the remaining chicken, ham, and cheese.

4. 4

   Set up a breading station with the flour in one shallow dish, the beaten eggs in a second, and the panko in a third. Season the flour, eggs, and panko lightly with salt and pepper.

5. 5

   Bread each chicken bundle. Coat it thoroughly in flour, shaking off the excess. Dip it into the beaten egg, turning to cover all surfaces, then press it into the panko until evenly coated. Make sure the coating covers the seams and exposed edges.

6. 6

   Arrange the breaded bundles on a plate or rimmed baking sheet and refrigerate for at least 30 minutes before baking. This resting period allows the breading to set so the bundles hold together better in the oven. For advance preparation, refrigerate the breaded bundles for up to 24 hours.

7. 7

   When ready to bake, heat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet or baking dish and arrange the bundles on it with space between them. Drizzle or lightly brush the tops with olive oil.

8. 8

   Bake until the panko is crisp and golden and the chicken reaches an internal temperature of 165°F (74°C), about 25 to 30 minutes depending on the thickness of the bundles.

9. 9

   Remove the chicken from the oven and let it cool briefly. Serve within 5 to 10 minutes, while the Comté is still molten and gooey.

Notes

The source states that the dish takes about 2½ hours overall, including cooling, with approximately 1 hour of active time. Do not bake immediately after breading; the required 30-minute rest helps the bundles stay intact. Serve within 5 to 10 minutes of removing them from the oven so the cheese remains gooey. The breaded bundles may be refrigerated for up to 24 hours before baking. The source says the recipe can be scaled to serve six or eight.

Nutrition per serving

• main
• French-inspired
• baked
• chicken
• breaded
• high-protein
• make-ahead