Puerto Rican Cordon Bleu

Ingredients

While the Swiss Cordon Bleu typically uses Swiss cheese and ham, our Puerto Rican adaptation incorporates local ingredients such as queso de bola (Edam cheese) and savory Puerto Rican ham. Additionally, we have added a touch of spice by marinating the chicken in a blend of traditional Puerto Rican seasonings. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 8 slices of queso de bola (Edam cheese) 8 slices of queso de bola (Edam cheese)
• 8 slices of Puerto Rican ham 8 slices of Puerto Rican ham
• 1 cup (240ml) of all-purpose flour 1 cup (240ml) of all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) of breadcrumbs 1 cup (240ml) of breadcrumbs
• 1 teaspoon of adobo seasoning 1 teaspoon of adobo seasoning
• 1 teaspoon of garlic powder 1 teaspoon of garlic powder
• 1 teaspoon of paprika 1 teaspoon of paprika
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 19g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the chicken breasts flat on a cutting board and carefully slice them horizontally, creating a pocket in each breast.
3. 3.
   Season the inside of each pocket with salt, pepper, adobo seasoning, garlic powder, and paprika.
4. 4.
   Place 2 slices of queso de bola and 2 slices of Puerto Rican ham inside each pocket.
5. 5.
   Secure the pockets with toothpicks to prevent the filling from falling out.
6. 6.
   Dredge each stuffed chicken breast in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
7. 7.
   Heat vegetable oil in a large skillet over medium heat.
8. 8.
   Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side.
9. 9.
   Transfer the chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
10. 10.
    Remove the toothpicks before serving.
11. 11.
    Serve hot and enjoy your Puerto Rican Cordon Bleu!

Treat your ingredients with care...

• Queso de bola (Edam cheese) — Make sure to use a good quality queso de bola for its distinct flavor and melting properties.
• Puerto Rican ham — Look for a smoky and savory Puerto Rican ham, such as jamón de cocinar, for an authentic taste.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken breasts in a mixture of citrus juices and Puerto Rican spices for a few hours before stuffing and breading.
• If you prefer a crispier coating, you can double coat the chicken breasts by repeating the egg and breadcrumb steps.
• Serve the Puerto Rican Cordon Bleu with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve the Puerto Rican Cordon Bleu as a main dish accompanied by traditional Puerto Rican sides such as arroz con gandules (rice with pigeon peas) and tostones (fried plantains).

Presentation advice

To make the dish visually appealing, garnish the Puerto Rican Cordon Bleu with fresh cilantro leaves and serve it on a bed of colorful mixed greens.