Sichuan Cordon Bleu

Ingredients

While the original Swiss Cordon Bleu is typically breaded and pan-fried, the Sichuan adaptation adds a spicy kick by incorporating Sichuan peppercorns and chili peppers. The traditional Swiss cheese is replaced with a combination of Sichuan peppercorn-infused cheese and a touch of Sichuan chili bean paste. This adaptation brings a whole new level of heat and flavor to the dish, making it a perfect fit for Sichuan cuisine. 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 thin slices of cooked ham (about 200g / 7 oz) 8 thin slices of cooked ham (about 200g / 7 oz)
• 200g (7 oz) Sichuan peppercorn-infused cheese, sliced 200g (7 oz) Sichuan peppercorn-infused cheese, sliced
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 2g (1g sugars)
• Protein: 42g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Butterfly each chicken breast by slicing it horizontally, but not all the way through, so it opens like a book.
3. 3.
   Spread 1/2 tablespoon of Sichuan chili bean paste on one side of each chicken breast.
4. 4.
   Place 2 slices of ham and a few slices of Sichuan peppercorn-infused cheese on top of the chili bean paste.
5. 5.
   Fold the chicken breast over the filling and secure with toothpicks.
6. 6.
   Season the stuffed chicken breasts with salt, pepper, and crushed Sichuan peppercorns.
7. 7.
   Heat vegetable oil in an oven-safe skillet over medium-high heat.
8. 8.
   Sear the stuffed chicken breasts until golden brown on both sides, about 2 minutes per side.
9. 9.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
10. 10.
    Remove the toothpicks before serving.
11. 11.
    Garnish with thinly sliced red chili peppers for an extra spicy touch.

Treat your ingredients with care...

• Chicken — Make sure to butterfly the chicken breasts evenly to ensure even cooking.
• Sichuan chili bean paste — Adjust the amount according to your spice tolerance. Start with less if you prefer a milder flavor.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their aroma.

Tips & Tricks

• For an extra crispy texture, you can lightly coat the stuffed chicken breasts with cornstarch before searing.
• Serve with a side of steamed rice or Sichuan-style stir-fried vegetables to balance the spiciness.
• If you can't find Sichuan peppercorn-infused cheese, you can substitute it with regular cheese and add a pinch of ground Sichuan peppercorns to the filling mixture.
• Adjust the amount of chili peppers according to your spice preference.
• Make sure to remove all toothpicks before serving.

Serving advice

Serve the Sichuan Cordon Bleu hot, alongside a bowl of steamed rice or a refreshing cucumber salad. The combination of the spicy chicken, melted cheese, and numbing Sichuan peppercorns will create a flavor explosion in your mouth.

Presentation advice

Arrange the Sichuan Cordon Bleu on a plate, drizzle with a touch of Sichuan chili oil, and garnish with fresh cilantro leaves. The vibrant colors and enticing aroma will make this dish even more appealing.