Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko crumbs add more crunch.

Start by introducing the dish and explaining that brie will be used instead of traditional cheese.

Select large chicken breasts, preferably organic, and ensure they are cleaned with no extra fat.

Butterfly the chicken breasts by cutting from the not-so-straight edge to create a flat surface.

Use a sharp knife, preferably a turkey slicer or boning knife, to open the chicken like a book.

Check the cut to ensure it is even and not too deep to avoid holes in the chicken.

Clean the cutting board and hands with sanitized water after handling the chicken.

Lay out plastic film on a wet cutting board to prevent slipping.

Place the butterflied chicken on the plastic film, fold it over, and use a meat pounder to gently pound the chicken, focusing extra on the edges.

Season the chicken with salt and pepper after pounding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens