What to eat with chicken cordon bleu? - Chef's Resource (2024)

FAQs

What would you serve with chicken cordon bleu? ›

Chicken Cordon Bleu is best served with mashed potatoes, rice or small pasta like orzo. Fresh asparagus or green beans, sliced carrots, or broccoli also make lovely sides to this chicken dish.

Burgundy Chardonnay pairs beautifully with Chicken Cordon Bleu. Its light-bodied, citrusy notes cut through the richness of the ham and cheese, providing a refreshing contrast.

A cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Many modern versions of the classic French recipe, such as this one, are baked.

Name Origin: “Cordon Bleu” translates from French to “Blue Ribbon” in English. In French culinary tradition, the Cordon Bleu is a prestigious award given to chefs of exceptional skill. It's believed that the dish was so named because of its supreme taste and presentation, worthy of a “blue ribbon.”

The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It's not dissimilar to Chicken Kiev in this respect.

Conventional Oven

Preheat oven to 350 F. Remove frozen breast(s) from pouch and place on baking sheet. Bake in preheated oven for a minimum of 25 minutes.

White Meat vs. Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

Refers to a method of vine training. Cordon-trained vines are supported by a trellising system; typically one or two cordons, or branches, are trained horizontally out of the main trunk.

What does cordon bleu mean in French? ›

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

What's the difference between chicken cordon bleu and chicken kiev? The difference between these two dishes has to do with the filling. Chicken cordon bleu is traditionally stuffed with ham and Swiss cheese. Chicken kiev is stuffed with herbed butter.

Beyond the sauce, chicken cordon bleu really doesn't need more than a great green side salad, but you might also want to consider Garlic-Parmesan Green Beans, Au Gratin Potatoes, Mashed Potatoes With Cream Cheese, or Roasted Broccoli Macaroni and Cheese.

The History of Le Cordon Bleu

Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

Julia Child helped popularize chicken cordon bleu nationwide when she included a recipe in her acclaimed 1961 cookbook Mastering the Art of French Cooking.

Similar to other liquors, cognac may be drunk neat, with ice or diluted with a little water or splash of soda. Take small sips, and allow the brandy to wash over your tongue before swallowing.

Word History

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

Leftovers. Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven.

A classic chicken cordon bleu sauce is made with a roux of butter and flour that is cooked until it begins to brown a bit. Then you add some whole milk, dijon mustard, Parmesan cheese, kosher salt, and black pepper. There are other variations of the sauce but this is the most traditional version.