Chicken Cordon Bleu

Here is the lowdown on how I finished the sous vide chicken cordon bleu I prepared recently. Using sous vide makes this dish so simple and nearly foolproof. I paired it with mashed potatoes and brussel sprouts, both cooked sous vide. So… set up your water bath and let’s finish this dinner!

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Chicken Cordon Bleu

Prep time: 5 mins

Cook time: 80 mins

Total time: 1 hour 25 mins

Serves: 1

Ingredients

1 prepared chicken cordon bleu breast
2 tbsp butter
1 tbsp olive oil
pinch of salt
few grinds of black pepper
Extra cheese slices from the preparation step (optional)
Extra ham slices from the preparation step (optional)

Instructions

Set up your sous vide water bath to 145 degrees.
Place the vacuum sealed chicken breast into the water bath.
Set the timer for 1 hour and 30 minutes.
When the timer expires, heat a skillet over medium high heat.
Add the olive oil and butter, swirl to melt and combine.
Preheat the broiler on High.
Remove the chicken breast from the vacuum bag, placing onto a small plate.
Sprinkle lightly with salt and a few grinds of freshly ground black pepper on both sides.
Place the chicken into the hot oil/butter mixture and allow the side to sear, approximately 2 - 3 minutes.
Baste the chicken with the hot oil/butter mixture while the first side sears.
Using tongs, flip the chicken and continue basting while the second side sears.
When the second side is nicely browned, remove to a baking sheet.
Optional steps
Layer extra cheese and ham over top the chicken.
Place under broiler until the cheese melts and bubbles and lightly browns, approximately 2 - 3 minutes.
Remove to a plate and serve.

Set up your sous vide water bath to 145 degrees. Place the vacuum sealed chicken breast into the water bath. Set the timer for 1 hour and 30 minutes. When the timer expires, heat a skillet over medium high heat. Add the olive oil and butter, swirl to melt and combine. Preheat the broiler on High if following the optional steps. Remove the chicken breast from the vacuum bag, placing onto a small plate.

Sprinkle lightly with salt and a few grinds of freshly ground black pepper on both sides.

Place the chicken into the hot oil/butter mixture and allow the side to sear, approximately 2 – 3 minutes. Baste the chicken with the hot oil/butter mixture while the first side sears.

Using tongs, flip the chicken and continue basting while the second side sears. When the second side is nicely browned, remove to a baking sheet if following the optional steps. or a plate if ready to serve.

[i]Optional steps…[/i]
Layer extra cheese and ham over top the chicken. Place under broiler until the cheese melts and bubbles and lightly browns, approximately 2 – 3 minutes. Remove to a plate and serve.