Tasty And Easy: How To Make Chicken Cordon Bleu With Thighs!
What To Know
- Chicken thighs have a higher fat content than breasts, resulting in a more flavorful and juicy cordon bleu.
- Place a slice of ham and a spoonful of cheese on each chicken thigh.
- A creamy Dijon mustard or a tangy barbecue sauce complements the flavors of chicken cordon bleu.
Chicken cordon bleu, a classic French dish, typically features pounded chicken breasts stuffed with ham and cheese, then breaded and fried. But can you deviate from the traditional recipe and use chicken thighs instead? The answer is a resounding yes! Chicken thighs, known for their juiciness and flavor, offer a unique twist to this beloved dish.
Advantages of Using Chicken Thighs
- Flavorful and Juicy: Chicken thighs have a higher fat content than breasts, resulting in a more flavorful and juicy cordon bleu.
- Tender: Thighs are naturally tender, making them ideal for dishes that require braising or frying.
- Affordable: Chicken thighs are generally more affordable than breasts, making them a budget-friendly option.
How to Make Chicken Cordon Bleu with Thighs
Ingredients:
- 4 boneless, skinless chicken thighs
- 1/2 cup sliced ham
- 1/2 cup shredded Swiss cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Canola oil for frying
Instructions:
1. Prepare the chicken: Pound the chicken thighs thin using a meat mallet.
2. Season the chicken: Season the chicken thighs with salt and pepper.
3. Assemble the cordon bleu: Place a slice of ham and a spoonful of cheese on each chicken thigh. Roll up the thighs and secure them with toothpicks.
4. Dredge the cordon bleu: Dip the rolled-up thighs in flour, then eggs, and finally breadcrumbs.
5. Fry the cordon bleu: Heat canola oil in a large skillet and fry the cordon bleu until golden brown and cooked through.
Tips for Success
- Use a sharp knife: When pounding the chicken thighs, use a sharp knife to avoid tearing the meat.
- Don’t overfill the cordon bleu: Overfilling the thighs can cause the breading to fall off during frying.
- Cook the cordon bleu to an internal temperature of 165°F: This will ensure that the chicken is cooked through and safe to eat.
- Serve with your favorite dipping sauce: A creamy Dijon mustard or a tangy barbecue sauce complements the flavors of chicken cordon bleu.
Variations
- Ham and Swiss: The classic combination of ham and Swiss cheese is always a winner.
- Prosciutto and Provolone: Elevate the flavor with salty prosciutto and creamy provolone cheese.
- Spinach and Feta: Add a touch of greenery with spinach and tangy feta cheese.
The Verdict: Thighs vs. Breasts
While both chicken breasts and thighs can be used to make chicken cordon bleu, thighs offer a unique advantage. Their juiciness, flavor, and affordability make them an excellent choice for those seeking a flavorful and budget-friendly twist on this classic dish.
The Culinary Journey: A Personal Reflection
As a home cook, I’ve experimented with both chicken breasts and thighs for cordon bleu. While breasts yield a more delicate texture, thighs consistently deliver a more flavorful and satisfying experience. The juiciness and richness of the thighs elevate the dish to a new level.
Basics You Wanted To Know
Q: Can I use frozen chicken thighs?
A: Yes, you can use frozen chicken thighs. Thaw them completely before pounding and assembling the cordon bleu.
Q: Can I bake instead of fry the cordon bleu?
A: Yes, you can bake the cordon bleu at 400°F for 20-25 minutes or until cooked through.
Q: What other side dishes can I serve with chicken cordon bleu?
A: Mashed potatoes, roasted vegetables, or a fresh salad are excellent accompaniments to chicken cordon bleu.