These two are classic dishes!  With Kiev the origin of this amazing dish is from Russia believe it or not, well the French and other surrounding countries want to stake claim.   As for Cordon Bleu the Swiss take claim.  I could muddy the waters here and introduce you to Beef Rouladen which is the beef version but I’ll do that on another recipe.

You will not know the difference until you cut into it.

Chicken Cordon Bleu:  Chicken breast pounded thin rolled with a slice of ham and cheese.

Chicken Kiev:   Chicken breast pounded thin and wrapped around a nugget of herbed butter.

Here are related links that you might like to try!

 


Print Recipe
Chicken Kiev Cordon Bleu
chicken-cordon-bleu
Course Main Dish
Cuisine Comfort Food
Servings
Ingredients
Course Main Dish
Cuisine Comfort Food
Servings
Ingredients
chicken-cordon-bleu
Instructions
  1. Take a single chicken breast and buttery. ̀With each half atten with a food hammer吀or rolling pin till it’s about 1/8″ to 1/4″. Be a pro not an axe murderer! Try not to tear the meat!
  2. Salt & Pepper the cutlet.
  3. Lay a piece of ham on the chicken.
  4. Put a piece of Boursin on it.
  5. Add some diced mushrooms as an option.
  6. Starting from an end Roll and tie in the ends.
  7. Using Salafan wrap the roll and twist the ends and put in fridge for 30 min.
Last Step
  1. In three bowls put in Eggs, Flour and Panko into their own bowl. Add Salt & Pepper
  2. Take Chicken, coat with egg, then our, back to the egg then roll and coat with Panko breadcrumbs.
Recipe Notes

190 C or 375 F for 30-35 Min.Rest for 10 minutes covered in tin foil.  Then serve.