Sous Vide Chicken Cordon Blue
I'll let you in on a little secret: I'm part of the US Army. A proud solder, in fact. As a solider, we love to get down and dirty as we put in many long, tough hours.
I vividly remember going through Basic and AIT, dragging myself through the mud - and what was I focused on? Food.
On the days we received a dish we really loved, it acted as a significant morale booster. The morale booster I remember the most was a delicious, flavorful chicken cordon blue. When I knew this was on the menu, it really seemed to make the day simply disappear. Needless to say, a chicken cordon blue recipe means a lot to me.
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Prep Time: 00:30
Recipe Time: 01:30
140F / 60C
- 2 (8- to 10-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 4 slices honey deli ham
- 2 ounces white sharp cheddar, cut into 2 batons
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup panko bread crumbs
- Chopped fresh parsley, for serving
- Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
- Butterfly each chicken breast. Season with salt and pepper.
- Wrap 2 pieces of ham around each piece of cheese. Place ham-wrapped cheese in the center of each chicken breast. Fold the chicken breasts around the ham.
- Place the stuffed chicken breasts in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.
- About 15 before the chicken is finished, begin heating the oil for frying: Pour about 2 inches of oil into a large Dutch oven. Heat the oil to 375ºF over medium-high heat.
- Place the flour, heavy cream, and panko each in their own shallow bowl. Season the flour with salt and pepper.
- When the timer goes off, remove the bag from the water bath. Remove the stuffed chicken breasts from the bag and pat very dry with paper towels.
- Dust the chicken with the flour and then dip it into the heavy cream. Place the chicken to the panko and roll to coat.
- Carefully transfer the chicken to the hot oil and fry until golden brown, 2 to 3 minutes.
- Let drain on a paper towel-lined plate for 1 minute and serve, garnished with parsley.