We didn't have our wedding at the Irish pub because, well, it was shut down temporarily because of health code violations. This wedding chicken cordon bleu was the guests' favorite, and it l our favorite too.
There are a lot of different ways to make this classic dish. I used to think of chicken cordon bleu as a dish where the chicken breast is flattened, stuffed, rolled, flash fried, then baked in the oven. However, my mom always made it folded in half and baked rather than rolled and fried. And I'll tell you what: this method is just as awesome as fried and doesn't require as much technique.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point! 2b1af7f3a8