Mouth-Watering Chicken Cordon Bleu Wellington Recipe
Are you looking for a fancy and flavorful dish that will leave your guests impressed? Look no further than my Chicken Cordon Bleu Wellington Recipe. This recipe takes the classic chicken cordon bleu to new heights by wrapping it in puff pastry – creating a crispy, flaky exterior that perfectly complements the tender chicken, savory ham, and melty Swiss cheese inside. Trust me, your taste buds will thank you after trying this dish.
But don’t let the impressive final product intimidate you – I have provided a step-by-step guide to make sure you achieve perfect results every time. With just a few simple ingredients and some time in the oven, you can have a restaurant-quality meal at home.
Plus, the versatility of this recipe makes it perfect for any occasion – whether it’s a romantic dinner with your significant other or a dinner party with friends. So dust off your apron, turn on some music, and get ready to impress with my Chicken Cordon Bleu Wellington Recipe.
Why You’ll Love This Recipe
As a chef specializing in British cuisine, I sincerely believe that my Chicken Cordon Bleu Wellington recipe is a dish that will simply blow your mind. This dish has been carefully crafted from the combination of some of the world’s most delightful flavors including curry powder, garlic powder, and dried thyme.
What sets this dish apart from the rest of the crowd is the tender and juiciness of the boneless skinless chicken breasts wrapped around slices of swiss cheese, deli ham, and parsley. Everything is then perfectly baked within layers of puffy pastry until they become golden brown in color.
The result is a creamy, savory and indulgent chicken cordon bleu recipe that you will simply fall in love with. Moreover, this recipe makes an excellent option for dinner parties or any events where you want to impress your guests with a show-stopping main course.
So, if you are looking for an easy and delicious meal to prepare but still want to grace your table with a fancy feast, then my Chicken Cordon Bleu Wellington recipe is certainly worth considering.
Here are the ingredients you’ll need to prepare this delicious Chicken Cordon Bleu Wellington recipe:
For the Wellington Ingredients:
- 4 skinless, boneless chicken breasts (each breast halved lengthwise)
- 6 slices of Swiss cheese
- 4 slices of deli ham
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper to taste
- 1 egg (beaten)
- 2 oz of bread crumbs
- 2 sheets of puff pastry
- 1 tbsp of olive oil
For the Chicken Cordon Bleu Filling Ingredients:
- 3 tablespoons of unsalted butter
- half onion powder
- half black pepper
- half garlic powder
- half curry powder
- Salt and pepper to taste
- 1/4 cup of white wine
- 3/4 cup of milk
- 1 tablespoon of Dijon mustard
The Recipe How-To
Now, let’s get into the details of how to prepare this mouth-watering Chicken Cordon Bleu Wellington!
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- 6 slices Swiss cheese
- 4 slices deli ham
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, finely chopped
- Puff pastry
- 1 egg beaten with 1 tablespoon milk
- Preheat the oven to 400°F.
- Using a meat mallet, pound each chicken breast half to an even thickness of about ¼ inch.
- Sprinkle both sides of the chicken breasts with salt and pepper.
- Spread ½ tablespoon of Dijon mustard on each chicken breast, then top with 3 slices of Swiss cheese and 2 slices of ham.
- Sprinkle a pinch of dried thyme and curry powder over the ham, then top with another slice of Swiss cheese.
- Roll each stuffed chicken breast tightly in plastic wrap and refrigerate for at least 30 minutes, up to overnight.
- On a floured surface or parchment paper, roll out the puff pastry dough into a rectangle large enough to wrap around each chicken breast.
- Place each chilled chicken roll onto one end of a pastry rectangle, then fold the dough over the meat and tuck it under the opposite end of the pastry.
- Brush the seam with beaten egg wash and place seam-side down on a baking sheet lined with parchment paper.
- Brush the tops and sides with more egg wash and sprinkle with garlic powder and chopped parsley if desired.
- Bake for 30-35 minutes, or until golden brown all over.
Serve hot and enjoy this chicken cordon bleu Wellington with your favorite side dish!
Substitutions and Variations
While the classic Chicken Cordon Bleu Wellington recipe is already a delicious dish on its own, there are several substitutions and variations you can make to add your own personal touch to this culinary masterpiece.
One substitution you can make is to use different types of protein instead of chicken. You can substitute the chicken with beef for a bold flavor in a wellington-style dish, or swap it out with breaded chicken for additional crunch. If you’re trying to cut back on carbs, you can also use low-carb alternatives such as zucchini or eggplant.
Another variation you can make is to experiment with different types of cheese. Swiss cheese is the traditional option, but you can use cheddar, pepper jack, or even brie for a more indulgent option.
For those who want a spicier twist, adding curry powder or garlic powder to the recipe ingredients will add depth and complexity to its flavors. On the other hand, if you want something milder, you can skip these spices altogether.
You can also customize the filling by using prosciutto instead of ham, or even smoked salmon for a more sophisticated twist. And if you’re looking for additional sauce options, hollandaise sauce or a creamy chicken sauce would also blend well with this dish.
Overall, these variations give you an opportunity to play around with the recipe and create something that meets your taste preferences. The possibilities are endless.
Serving and Pairing
When it comes to serving and pairing this Chicken Cordon Bleu Wellington dish, there are a few options to consider. One classic option is to serve it with some creamy hollandaise sauce drizzled on top. This sauce adds a rich and luxurious flavor to the already flavorful chicken.
Another great option for serving this dish is with some roasted veggies on the side. Think carrots, asparagus, or even brussels sprouts. The tender chicken and flaky pastry of the Wellington pairs nicely with the crispiness of the roasted veggies.
When it comes to pairing this dish with a beverage, white wine is always a good choice. The lightness of a chardonnay or sauvignon blanc complements the rich and savory flavors of the chicken well. Alternatively, you can pair this dish with an IPA beer that has a hoppy flavor profile which contrasts against the richness of this baked chicken.
For those looking for lower-carbohydrate options, consider serving slices of Cordon Bleu Wellington atop mixed greens such as arugula with a simple vinaigrette made from olive oil and white wine vinegar.
The bottom line is that this dish pairs well with many different options. Whichever you choose, be sure to savor every bite of the buttery puff pastry and savor each savory layer of ham, swiss cheese, and boneless skinless chicken breast baked to perfection in this deliciously indulgent dish!
Make-Ahead, Storing and Reheating
Once you’ve prepared your chicken cordon bleu wellington, you can choose to make it ahead of time or store the leftovers for another day. Whether you’re planning on entertaining guests or meal prepping for the week, this recipe is surprisingly easy to store and reheat.
If you want to prepare the dish ahead of time, follow all the steps until just before baking the wellington. Cover it with plastic wrap or aluminum foil and place it in the refrigerator overnight. The next day, remove from the fridge and bake as directed in the recipe. You may need to add a few extra minutes to ensure the center is cooked through.
Storing leftovers is also easy. If your chicken cordon bleu wellington is already sliced, place individual pieces in an airtight container and store them in the refrigerator for up to three days. Alternatively, if you have a whole wellington left, wrap it tightly with plastic wrap or foil and store it in the refrigerator for up to three days.
Reheating the leftovers is simple too. Preheat your oven to 350°F (175°C). Place individual slices or the entire wellington in an oven-safe dish and cover with foil. Reheat for 10-15 minutes or until warmed through.
Another option is to microwave individual slices for 30 seconds at a time until they are heated through. However, this method may make the puff pastry slightly soggy, so it’s not recommended for optimal results.
Overall, storing and reheating this chicken cordon bleu wellington recipe is effortless and will leave you with a delicious meal again and again.
Tips for Perfect Results
If you want to impress your dinner guests with a flawless Chicken Cordon Bleu Wellington, it starts with the ingredients and ends with the final touches. Here are some tips and tricks to help you achieve the perfect dish every time.
Firstly, seasoning chicken is important in any recipe. For this dish, it’s best to add salt and pepper to taste, but don’t overdo it since the ham and cheese stuffing will already contribute to the saltiness. A sprinkle of garlic powder and onion powder on the chicken breasts will give a depth of flavor to the dish.
Secondly, when preparing the stuffing for your Chicken Cordon Bleu Wellington, make sure that your deli ham and Swiss cheese are sliced thinly. This will make it easier to wrap around each piece of chicken without adding too much bulk.
Thirdly, as you roll the chicken breasts with the ham and cheese stuffing, tuck in any loose ends. This will prevent any gaps or air pockets from forming inside the pastry during baking.
Fourthly, using good-quality puff pastry is crucial for achieving that flaky texture we all love so much. Make sure to thaw it thoroughly before rolling out as this will prevent tearing and cracking resulting in an uneven bake.
Fifthly, seal the seam where the pastry meets after inserting your rolled-up chicken mixture. The edge must be pinched together tightly or brushed with egg wash to avoid opening up during baking.
Sixthly, an egg wash on top of your puff pastry before placing it in the oven gives your baked Wellington a lovely golden color. Try sprinkling dried thyme, curry powder or fresh parsley on top for added flavour.
Lastly, allow your Chicken Cordon Bleu Wellington to rest for at least 5 -10 minutes once removed from the oven before slicing it into thick pieces. This will ensure that all of its components have properly settled and set making It easier to slice through without it falling apart.
By following these tips and tricks, your Chicken Cordon Bleu Wellington will turn out to be the perfect savory pastry dish that will have everyone vying for seconds.
In conclusion, the Chicken Cordon Bleu Wellington Recipe is a truly delightful and elegant dish that will surely impress your guests. The tender and succulent chicken breasts, wrapped around delicious slices of Swiss cheese and deli ham, all encased in flaky puff pastry, create a perfect symphony of flavors and textures.
I highly recommend this recipe to anyone looking for a special dinner entree that is easy to make yet impressive enough for any occasion. With some basic kitchen skills and the right ingredients, you can create a restaurant-quality meal in the comfort of your own home.
So go ahead and give this recipe a try – you won’t regret it. And with the tips and substitutions I’ve provided, you can tailor the flavors to your liking or dietary needs. Don’t forget to serve it with a side of fresh parsley for added flavor and color.
With the Chicken Cordon Bleu Wellington Recipe, you can bring a taste of sophistication to your dinner table and impress your loved ones with your culinary skills. Bon appétit!
Chicken Cordon Bleu Wellington Recipe
- 3 chicken breasts, boneless, skinless
- salt and pepper
- 6 slices deli ham
- 6 slices swiss cheese
- Dijon mustard
- 1 (8 ounce) package crescent roll dough
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup white wine
- 1 (6 ounce) jar sliced mushrooms
- 1 teaspoon dried thyme
- 1/2 teaspoon curry powder (optional)
- chopped fresh parsley, for garnish
- Preheat oven to 350; grease 9x13 inch casserole dish.
- Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
- Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
- Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
- Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
- Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.