In its original incarnation, chicken cordon bleu is a deep-fried recipe of breaded chicken breasts wrapped around ham and cheese (Los Angeles Times, 1968). It draws on similar European traditions, but chicken cordon bleu seems to be an American innovation. Preparing grilled chicken, such as chicken Parmesan and chicken cordon bleu is very easy to do.
Whatever its origins, chicken cordon bleu captures the smoky taste of cedar when grilled on a plank on the backyard grill. While there are several steps to preparing cedar plank chicken cordon bleu, the overall preparation is not too difficult. It does take some advance planning, however.
Ingredients
For two chicken breasts, one cedar plank is needed. These come in various sizes, but a plank about 6 X 12 inches will do. Cedar planks can be purchased at BBQ stores, home improvement stores, online, and many grocery stores.
Brine
- ¼ cup of sea or kosher salt (a little less if using table salt)
- 4 cups of water
- Tarragon, about 1 teaspoon (fresh or dried)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon good quality Balsamic vinegar
Chicken
- 2 large, skinless chicken breast steaks
- ¼ pound Virginia or Black Forest ham, sliced into two or three pieces about 1/8 inch thick
- ¼ pound of Gruyere, Swiss, or Jarlsberg cheese, sliced into pieces about one-half inch by three inch pieces
Breading
- ¼ cup panko bread crumbs (substitute regular bread crumbs if desired)
- 1 teaspoon Italian seasoning (homemade or purchased from the grocery store)
- 1 tablespoon brown sugar
- About ½ teaspoon of butter or margarine
Sauce
- 2 tablespoons of peach or apricot preserves or jam
- Juice of half an orange
- 1 tablespoon of brandy or cognac
Preparation
Prepare the brine by combining the ingredients (water, salt, tarragon, olive oil, and balsamic vinegar). Stir until the salt crystals are completely dissolved.
Butterfly both breasts by splitting them lengthwise with a sharp knife. Butterflied chicken breasts are cut along the length of the thinner edge just to the thick edge so that breast lays flat but is not separated into two pieces. Place the breast between two pieces of plastic wrap or wax paper. Use a meat mallet, rolling pin, or the bottom of a frying pan to pound the meat to a uniform thickness.
Refold the chicken, place it in the brine and move the container to the refrigerator. Leave the chicken in the brine for at least one-half hour but no more than four hours. Brining is optional, but it can add moisture and flavor to skinless chicken breasts that might otherwise be somewhat dry.
Next, place the cedar planks in water. They should soak for at least one hour, but more is preferable. Add apple cider vinegar, apple juice, or orange juice to the water if desired. The flavor of the juice will permeate the plank, adding depth of flavor to the final chicken dish.
Grilling Chicken Cordon Bleu
Remove the chicken from the brine and allow it to drain. It may be helpful to pat the chicken dry. Roll a slice of cheese into a slice of ham while folding the ends of the ham around the cheese, jellyroll style (Los Angeles Times, 1968). Place the ham and cheese roll near one long side of the butterflied chicken breast. Roll the breast around the ham and cheese roll, roulade-style, then use toothpicks or a skewer to pin the seams of the chicken closed.
Soaking the picks or skewers along with the plank can be useful when it comes time to remove them from the chicken. Start the grill heating the interior temperature to about 350°F with the burners on one side turned on and the burners on the other side turned off. This is called the direct/indirect method.
Take the cedar plank from the water and allow excess drops to drain away for a minute. Sear each chicken breast over the direct flame for about one minute on each side, just long enough for grill marks to be readily apparent. Coat the top (but not the bottom) of the cedar plank with olive oil. Place the cedar plank on the indirect side of the grill (that is, not over the flame or coals) and move the chicken from the flame side of the grill to the cedar plank.
Precautions include keeping a spray bottle of water near the grill in the event the cedar plank flares up. Cooking time varies with the thickness of the chicken breast and temperature of the grill. However, 25 to 30 minutes cooking time is about right on the cedar plank if the internal temperature of the grill with the lid closed remains right around 350°F.
Final Steps
As the chicken cooks, prepare the breading and sauce. For the breading, stir together panko bread crumbs, seasoning, and brown sugar. Do not add the butter at this time. The chicken will be done when it reaches 160° to 165° Fahrenheit measured with a meat thermometer. As the chicken approaches doneness, combine the ingredients for the sauce in a small sauce pan or microwave-safe bowl. Take precautions not to add brandy near a heat source.
Heat, stirring occasionally, until the ingredients combine. Spread butter with the back of a spoon or with a brush over the top of the chicken breasts. Sprinkle with the breading on the top only. Allow breading to brown lightly. Remove the chicken from the cedar plank and turn off or shut down the barbecue. Pour peach or apricot sauce over and around the chicken. Remove toothpicks or skewers and serve.
Sources
- “Time and Care Go Into Chicken Cordon Bleu," Los Angeles Times, 1968 (July 11, p. H10).
Tom Wolsey - Tom Wolsey, Ed.D., is an educator and author. His articles on literacy have appeared in professional publications such as Action in ...
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