I left the chicken in the freezer bag after it was thawed and I used the flat side of a tenderizing tool...I thought I had it 1/8 thick but after I opened the bag I knew it wasn't....I just get so tired pounding the chicken, is there an easier way to do it? You wouldn't believe what I thought of???I could picture me putting it through a wringer in those old time wash machines... My husband won't complain...he loves chicken cordon bleu but I would really like to get it thinner so I can roll everything up in it neater..
Sherrye, the pounder breaks up the breast, but doesn't flatten in much, as you have noticed. After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough (but keep it in the bag since you don't want chicken juice on your rolling pin.) Chicken meat has more "tension" than beef, so it doesn't flatten as easily. Usually with chicken cordon bleu I just make a pocket, stuff the ham and gruyere in the pocket, and then roll the breast in flour, an egg wash, and then the crumbs. It isn't traditional, but it's easier!
I wonder what it would look like if it was run through an old fashioned clothes wringer? Flat it would be! Jerry
If the chicken breast is large enough, can you just slice it into 1/8" thick? lay it on a cutting board and a flat pan, plate(something) to hold it down and put pressure on it to make the cut even, (but not the whole way through if you need it larger, so its like a butterfly) and then roll it up. Just a thought.
Thank you for all of the ideas...you know I did think of a rolling pin but then forgot about it and my hand was tired from pounding on it...It did turn out very good but I think it would be a lot easier to roll with all the ham,cheese, etc. in it if it was flattened to 1/8". Pockets and cutting sound like good ideas too and the next time I can give it a try... :-D .
You can also stab holes in the chick. breast ( I use a two-tined turning fork & sort of twist the tines around in chick., so the holes aren't miniscule) before pounding it b'tween plastic wrap. I've found it helps get flatter cutlets.
Easiest thing would be to use the tenderized chicken tenders ! The tenderizing already has the meat broken down, they are part of the breast just a little smaller and flatten easily. For stuffing might put two together slightly overlapping them, then pound a minute, would give a larger portion, add stuffing then fold over and secure with toothpick.
Mart....I will check that out next time I am in the grocery store, I haven't noticed them before. I am making the same recipe tonight for my husbands birthday and I already took out chicken breasts from the freezer and our weather is very windy and rain at times and I don't care to drive in it...thank you for the idea...
Sherrye, I was watching Cook's Country yesterday, and the blonde chef made chicken Cordon Bleu. She made a pocket in the thick end of the chicken breast, leaving about 1/3" uncut around the other two sides. She then put the shredded cheese on a thin slice of ham, and rolled the ham up. She then cut the ham roll in half, and jammed both halves, one at a time, into the pocket and pressed the two cut edges of the breast together firmly. Hers stayed together, no oozing, and looked great. Of course, if it hadn't they wouldn't have aired that particular segment but it seems that it would work. At least, it saves all that pounding!
