Chicken Cordon Bleu

Anova Culinary

If you were to ask me to name 5 French dishes chicken cordon bleu would be on that list. Don't let the fancy name fool you, this is very easy to make. Tender chicken breasts are stuff with rich ham and gooey cheese then rolled and fried until golden. It is both juicy and crunchy. These definitely aren't the microwave versions of my youth.

Author

David LaForce

I am a dynamic figure, often seen scaling walls and crushing ice.  I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention.  I translate books on tape for refugees, I write award-winning operas, and I manage time efficiently. Occasionally, I tread water for three days in a row.  I woo people with my godlike trombone playing, I can pilot bicycles up severe inclines with unflagging speed and I can cook thirty-five minute brownies in twenty minutes.  I am an expert in stucco, a veteran in love, and an outlaw in Peru. Using only a hoe and a large glass of water, I once single-handedly defended a small village in the Amazon Basin from a horde of ferocious army ants.  I play bluegrass cello, I was scouted by the Cubs and I am the subject of numerous documentaries.  When I am bored, I build large suspension bridges in my yard.  I enjoy urban hang-gliding and on Wednesdays, after work, I repair electrical appliances free of charge. I am an abstract artist, a concrete analyst and ruthless bookie.  Critics worldwide swoon over my original line of corduroy evening wear.  I don’t perspire, children trust me and I bat 400. I am a private citizen, yet I receive fan mail.  I have been caller number nine and have won the weekend passes and last summer I toured New Jersey with a traveling centrifugal-force demonstration.  My deft floral arrangements have earned me fame in international botany circles. I can hurl tennis rackets at small moving objects with deadly accuracy, I know the exact location of every food item in the supermarket and I have performed several covert operations for the CIA.  I once read Paradise Lost, Moby Dick and David Copperfield in one day and still had time to refurbish an entire dining from that evening.  I sleep once a week and when I do sleep, I sleep in a chair.  While on vacation in Canada, I successfully negotiated with a  group of terrorists who had seized a small bakery. I balance, I weave, I dodge, I frolic and my bills are all paid. On weekends, to let off steam, I participate in full-contact origami. Years ago I discovered the meaning of life but forgot to write it down. I have made extraordinary four course meals using only a mouli and a toaster oven. I breed prizewinning clams and the laws of Physics do not apply to me. I have won bullfights in San Juan, cliff-diving competitions in Sri Lanka and spelling bees at the Kremlin. I have played Hamlet, I have performed open-heart surgery and I have spoken with Elvis.

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 145F / 62.8C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
  2. Lay chicken down with cut side up. Season with salt and pepper. Lay down two pieces of ham and swiss cheese across and roll over to seal the ends.
  3. Place chicken in plastic wrap to seal and keep the shape.
  4. Add plastic wrapped chicken to Ziploc bag and using the water displacement method, lower it into your container. Sous vide for 2 hours.

Finishing Steps

  1. When done cooking, remove and pat dry. Using the standard breading procedure of flour, egg wash and breading prepare the chicken for its final cook.
  2. Dust the chicken in flour, shaking off any excess flower. This helps to remove any additional moisture.
  3. Dip the chicken into the beaten egg wash. This helps to ensure the breading will stick to the chicken.
  4. Dredge the chicken in the bread crumbs. This will add the final color and crisp coating.
  5. In a cast iron pan (or any other large tall-sided pan), add enough oil to fill 1 inch and heat over medium-high heat. When the oil is hot enough, add chicken and cook until it is an even brown on all sides. Rotate as necessary and to ensure it does not burn. Remember the chicken is already cooked fully, we are just looking to get the right color.