Mary Berry’s Chicken Cordon Bleu is an elevated twist on the classic French dish. Known for her simple yet elegant approach to cooking, Mary Berry, a celebrated British food writer and television personality, has taken this traditional recipe and made it both accessible and foolproof for home cooks. The dish itself is an enticing combination of tender, juicy chicken breasts wrapped around a gooey filling of ham and melted cheese, then breaded and baked or fried to golden perfection.
The name "Cordon Bleu" translates to "blue ribbon" in French, which symbolizes excellence, and this dish certainly lives up to that reputation. While the original French recipe typically uses veal or pork, Mary Berry’s version focuses on the versatility and convenience of chicken, a favorite in many homes for its mild flavor and quick cooking time. What makes Mary Berry’s rendition particularly special is her careful attention to detail-ensuring that each step is simple to follow, and that the dish ends with that crispy, golden crust and a luscious filling.
Her Chicken Cordon Bleu is not just about taste; it’s about textures too. The crispy breadcrumb coating gives way to the succulent chicken, which then unveils the delicious combination of melted cheese and savory ham. It’s a comforting, indulgent meal that’s perfect for a special occasion or just a hearty weeknight dinner. Whether you serve it with a fresh green salad, roasted vegetables, or a buttery mash, this dish is a guaranteed crowd-pleaser.
Mary Berry’s Chicken Cordon Bleu Recipe
Ingredients Needed
Mary Berry’s Chicken Cordon Bleu calls for a few simple yet essential ingredients that come together to create a meal brimming with flavor. Here’s a breakdown of what you’ll need:
- Chicken Breasts – The base of the dish. You’ll need boneless, skinless chicken breasts that are large enough to create a pocket for the filling. If you’re aiming for an even more tender outcome, you can use free-range or organic chicken, which tends to be juicier.
- Ham – Thinly sliced ham is traditionally used. You can go for either regular or smoked ham, depending on whether you want to add a deeper, more earthy flavor to the dish. The ham should be sliced thin enough to roll easily inside the chicken without being too bulky.
- Cheese – The cheese inside the Cordon Bleu is what makes it irresistible. Swiss cheese is the classic choice due to its meltability and mild, nutty flavor. Gruyère or Emmental are excellent alternatives as they both have similar qualities. If you like a more intense cheese flavor, you can even experiment with a sharp cheddar.
- Breadcrumbs – For the crispy coating. Mary Berry typically uses fresh white breadcrumbs for a light, airy crust. However, panko breadcrumbs can also be used for a crunchier texture. The breadcrumbs are lightly seasoned to add flavor without overwhelming the dish.
- Egg – This is essential for binding the breadcrumbs to the chicken. You’ll need one large egg, beaten, to dip the chicken before breading.
- Flour – The flour is used to dust the chicken breasts before dipping them in the egg wash. This helps the egg adhere better and ensures a crisp, even coating.
- Butter and Oil – A combination of butter and oil is ideal for frying, as the butter gives a rich flavor, while the oil helps prevent burning at higher temperatures. If baking, you may use just oil or a drizzle of melted butter.
- Seasoning – Salt and freshly ground black pepper are used to season the chicken and breadcrumbs, enhancing the natural flavors.
Equipment Needed
To make Mary Berry’s Chicken Cordon Bleu, you’ll need a few kitchen tools to ensure a smooth cooking process:
- Sharp Knife – A sharp knife is necessary for butterflying the chicken breasts and slicing the ham and cheese.
- Cutting Board – You’ll need a large, stable cutting board to prepare all your ingredients.
- Rolling Pin or Meat Mallet – For pounding the chicken breasts to an even thickness, a rolling pin or a meat mallet works wonders. This step ensures the chicken cooks evenly and helps to create enough space for the filling.
- Plates or Shallow Dishes – These will be used for the flour, beaten egg, and breadcrumbs. You’ll need three separate shallow dishes to set up the breading station.
- Frying Pan – A large, non-stick frying pan is perfect for frying the chicken. The pan should be wide enough to fit the chicken breasts comfortably without crowding.
- Ovenproof Dish (if baking) – If you prefer to bake your Chicken Cordon Bleu rather than frying it, an ovenproof dish is essential. A shallow baking dish works best for even cooking.
- Tongs or a Slotted Spoon – These are useful for turning the chicken while frying, allowing you to safely handle the hot food.
- Kitchen Tongs or Skewers (Optional) – For securing the chicken once it’s stuffed, you can use kitchen tongs or skewers to hold the chicken together while it cooks, ensuring the cheese doesn’t ooze out.
Instructions To Make Mary Berry’s Chicken Cordon Bleu
Making Mary Berry’s Chicken Cordon Bleu is simple and rewarding. Follow these step-by-step instructions:
- Prepare the Chicken Breasts: Start by slicing the chicken breasts horizontally, almost all the way through, to create a pocket. Be careful not to cut all the way through. Once you’ve made the cut, gently open the breast like a book. Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thick, which helps the chicken cook evenly.
- Stuff the Chicken: Lay one or two slices of ham inside the chicken pocket, followed by a slice of cheese. Be generous with the cheese as it’s the star of the show. Fold the chicken over the filling, creating a neat little package.
- Prepare the Breading Station: Set up three shallow bowls: one with seasoned flour, one with the beaten egg, and one with breadcrumbs. Lightly season each component with salt and pepper. Dredge the stuffed chicken first in the flour, ensuring it’s evenly coated. Dip it into the egg wash, then coat it with the breadcrumbs, pressing gently to make sure they stick.
-
Cook The Chicken
- To Fry: Heat a large frying pan over medium heat and add a mix of butter and oil. Once the pan is hot, carefully add the breaded chicken breasts. Fry for about 4-5 minutes per side, or until golden and crisp. Check the internal temperature with a meat thermometer- it should read 165°F (75°C).
- To Bake: Preheat the oven to 375°F (190°C). Place the breaded chicken on a baking tray lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
- Serve: Allow the Chicken Cordon Bleu to rest for a few minutes before serving. This lets the cheese set slightly and makes cutting easier. Serve with your choice of sides, like a simple salad, roasted potatoes, or sautéed vegetables.
Tips And Tricks
- Use Thin Chicken Breasts: If your chicken breasts are too thick, they can be tough and difficult to cook through. If needed, you can slice them thinner or even ask your butcher to do it for you. Thin, even layers of chicken will result in a more tender dish.
- Freezing the Chicken: If you want to prepare the Chicken Cordon Bleu in advance, you can freeze the breaded chicken breasts for up to a month. This will help the filling stay intact while cooking and allow you to quickly fry or bake them when you’re ready.
- Experiment with Cheese: While Swiss cheese is traditional, you can mix things up. Try adding a touch of blue cheese for a sharper, tangier flavor, or a mild mozzarella for a creamier filling.
- Ensure Proper Sealing: When folding the chicken over the filling, make sure the edges are sealed tightly. You can use toothpicks or kitchen twine to secure the chicken if needed, but be sure to remove them before serving.
- Check for Doneness: Always check the internal temperature with a meat thermometer to make sure the chicken is fully cooked without drying out. The cheese should be melted and gooey inside, while the outside should be golden and crisp.
Mary Berry’s Chicken Cordon Bleu is a delightful dish that combines the timeless appeal of a classic French recipe with a British flair for simplicity and practicality. With its perfectly golden, crunchy exterior and rich, cheesy interior, it is a guaranteed crowd-pleaser. Whether you’re serving it for a special occasion or a cozy dinner at home, this dish brings together the best of comfort and gourmet dining. With just a few simple ingredients and straightforward steps, you can create a restaurant-quality meal that’s as satisfying to make as it is to eat. Don’t forget the tips for making it your own, and get ready to impress anyone who sits down to your delicious creation!
Easy Recipe Variations For Mary Berry’s Chicken Cordon Bleu
Mary Berry’s original Chicken Cordon Bleu recipe strikes that perfect balance between sophistication and homely comfort. Traditionally, it features tender chicken breasts filled with smoky ham and Swiss cheese, breadcrumb-coated, and pan-fried or baked to golden, crispy perfection. But this dish also invites you to play! Here are some imaginative and straightforward variations that add exciting twists without compromising on ease:
1. Cheese Swap Wonders
While Gruyère or Emmental are Mary’s cheeses of choice, you can easily switch things up:
- Mozzarella offers a gooey, mild alternative and gives the dish a more kid-friendly vibe.
- Brie or Camembert adds a decadent, creamy richness with a French flair.
- Sharp cheddar delivers a punchy tang, pairing beautifully with sweet-cured ham.
2. Ham Alternatives
The cured meat inside the roll doesn’t have to be ham. Get creative:
- Prosciutto or Parma ham for a saltier, more refined edge.
- Turkey bacon for a lighter, lower-fat option.
- Chorizo for a smoky, spicy kick that blends fantastically with milder cheeses.
3. Sauce It Up
While Mary’s version is often served with a buttery wine reduction or simple mustard sauce, variations can elevate the experience:
- Dijon mustard cream sauce for a tangy-smooth finish.
- Mushroom white wine sauce for earthy depth.
- Garlic Parmesan sauce to dial up the umami comfort factor.
4. Herb And Crust Enhancements
Customize the breadcrumb coating for an aromatic upgrade:
- Mix in chopped fresh herbs like thyme, parsley, or rosemary.
- Add grated Parmesan to the breadcrumbs for a cheesy, golden crust.
- Use panko for extra crunch, or try crushed cornflakes for an unexpected texture twist.
5. Air Fryer & Gluten-Free Friendly
If you’re watching calories or gluten:
- Use gluten-free breadcrumbs and double-check your deli meat and cheese.
- Try cooking it in an air fryer for a crispy finish without the oil bath-15 minutes at 200°C (390°F) usually does the trick!
These variations not only keep the dish exciting, but they allow it to flex with dietary needs, pantry availability, and personal taste. It’s the kind of comfort food that evolves with you.
Storing Leftovers
So you’ve made a batch of Mary Berry’s Chicken Cordon Bleu-and maybe got a bit carried away (who can blame you?). Here’s how to keep those delicious leftovers tasting fresh and fabulous:
Refrigeration: The First Step
- Cooling: Allow the Chicken Cordon Bleu to cool completely at room temperature-about 30 minutes.
- Storing: Wrap each portion tightly in foil or place in an airtight container. Refrigerate for up to 3-4 days.
Freezing For Longer Shelf Life
If you’ve prepped extra or want to save a few portions for later:
- Wrap well: Use plastic wrap followed by foil or a freezer-safe bag. This prevents freezer burn.
- Label and date: Mark it so you remember when you froze it.
- Freeze for up to 3 months.
Reheating Tips
- Oven: The best method to retain crispiness. Reheat at 180°C (350°F) for about 20-25 minutes, or until heated through.
- Air fryer: Quick and effective! Reheat at 180°C (350°F) for 8-10 minutes.
- Avoid microwaving if possible-it tends to make the crust soggy, though a short zap followed by a few minutes in a hot skillet can revive it somewhat.
What To Eat With Mary Berry’s Chicken Cordon Bleu?
Pairing sides with this rich, savory dish is like putting together an orchestra-you want balance, harmony, and a few bold notes. Here are some sides that sing alongside Chicken Cordon Bleu:
Vegetables: Freshness Meets Comfort
- Steamed green beans with lemon zest and a sprinkle of sea salt-simple and zippy.
- Roasted asparagus or brussels sprouts-oven-roasted with olive oil and garlic for a caramelized finish.
- Sautéed spinach with a touch of nutmeg and butter for a silky, earthy side.
Starches That Soothe
- Garlic mashed potatoes-the creamy texture contrasts beautifully with the crispy chicken.
- Dauphinoise potatoes-a nod to Mary Berry’s British-French culinary roots, these layered creamy spuds elevate any plate.
- Buttered noodles or herbed rice pilaf-light and satisfying without competing with the main.
Salads: Crisp & Clean
- A light arugula and pear salad with walnuts and balsamic glaze cuts through the richness.
- Classic Caesar salad brings crunch and a bit of briny depth from anchovies and parmesan.
- Cucumber and dill salad-cool, creamy, and refreshing, perfect for warmer days.
Wine Pairing
If you’re pouring a glass, go for:
- Chardonnay: Rich enough to stand up to the creamy cheese and ham.
- Sauvignon Blanc: Offers a crisp, citrusy counterpoint.
- Pinot Noir: If you prefer red, its gentle tannins and fruity acidity work beautifully.
Conclusion
Mary Berry’s Chicken Cordon Bleu is more than just a dinner-it’s an experience. It’s the kind of dish that feels both retro and refined, celebratory yet simple. Whether you’re sticking to her beloved classic or branching out with your own twists, the core of the recipe remains: crispy, golden chicken enveloping a luscious, cheesy center.
And it doesn’t stop at the oven door. With smart storage, clever reheating, and thoughtfully chosen sides, this dish can grace your table multiple times-each with a slightly different personality.
So go ahead-experiment, indulge, and savor every bite. After all, food like this isn’t just for nourishment. It’s for joy.
FAQs
What Makes Mary Berry’s Chicken Cordon Bleu Recipe Different From Traditional Recipes?
Mary Berry’s Chicken Cordon Bleu recipe offers a simpler and more accessible approach to this classic dish. She uses skinless chicken breasts, which reduces the prep time and makes the dish lighter. Instead of deep-frying, she opts for a method of baking and shallow frying to achieve a crispy crust while keeping the chicken juicy. Mary also uses a straightforward combination of ham and cheese for the stuffing, which provides rich flavors without overwhelming the dish.
Can I Prepare Mary Berry’s Chicken Cordon Bleu In Advance?
Yes, Mary Berry’s Chicken Cordon Bleu can be prepared in advance. You can assemble the chicken, ham, and cheese stuffing and coat the chicken with breadcrumbs. At this stage, store the chicken in the fridge for up to 24 hours before cooking. When ready to serve, you can either bake or shallow fry it. If you’re baking, you might need to add a few extra minutes to the cooking time as the chicken will be cold when it goes into the oven.
What Type Of Cheese Works Best For Mary Berry’s Chicken Cordon Bleu?
For Mary Berry’s Chicken Cordon Bleu, a mild, melty cheese like Gruyère, Emmental, or Swiss works best. These cheeses have a smooth, creamy texture when melted and pair wonderfully with the saltiness of the ham. You could also use a good-quality cheddar, but be careful not to choose an overly sharp variety, as it might overpower the other flavors in the dish.
