Chicken Cordon Bleu is one of my favorite dishes. Usually, it is flattened chicken breast rolled around ham with cheese, breaded, and fried. An American dish, it has its roots in the Schnitzel from Switzerland and Chicken Kiev from Russia. Cordon Bleu means Blue Ribbon, not to be confused with the famous cooking school of the same name.
Beer Can Chicken has wonderful flavor, but does not lend itself to small pieces of chicken.
I try to not deep fry things too often, and I don’t like breading that much. I had chicken tenders, black forest ham, Swiss cheese, and a can of beer. I thought I could combine them and make Gussied Up Beer Can Chicken. Perfect!
My small 4 quart Nesco Roaster oven was the best appliance to use for this, just simply fill the well with some of the beer, and let it cook. Beer Can Chicken all gussied up.
This is a really simple dish to make. If you don’t have a Nesco, then you can use a baking dish, a cake rack, some foil and your oven. It might not turn out quite the same, but it will still be good.
This recipe calls for Lavender mustard – if you can get it, wonderful, if not, use Dijon.
Recipe: Chicken Condon Bleu Poached in Beer
- Package of Chicken Tenders
- Black Forest Ham, thinly sliced
- Good quality sliced Swiss cheese, Madrigal is good
- Lavender Mustard
- Good quality beer
- Remove the cooking well from the Nesco Roaster. Preheat the roaster to 325.
- Pound each tender to slightly flatten it. You will probably want to use a half a slice of ham, and a half a slice of cheese for each tender.
- Put the ham, and cheese, spread a little mustard on the cheese, then roll up, securing each with two toothpicks.
- Put the rack into the cooking well of the Nesco oven. Pour enough beer in just to come to the top, but not over, the rack.
- Place the chicken on the rack, and carefully place the cooking well back in the Roaster.
- Roast for 30 minutes, or until the chicken has reached an internal temperature of 165 degrees on an instant read thermometer.
- Remove the chicken to a platter. There will be melted cheese in the beer at the bottom of the well. It’s good stuff! Spoon it over the chicken on the platter and serve.
Please don’t try to use regular yellow mustard on this dish – you will ruin it.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.