Chicken Cordon Bleu is the perfect dinner to use up leftover ham, and with gooey melted cheese it is such a yummy dinner.
What to do with that extra Christmas ham? Of course, you make Chicken Cordon Bleu! Despite its fancy name (and the famous cooking school that is named after it), this dinner is surprisingly easy to make.
Despite Cordon Bleu meaning “Blue Ribbon”, indicating it is a dish for an exceptional cook, I’d actually go so far as saying it’s fool-proof, and the reason I feel qualified to say that, is because I was being a bit of a fool myself when I made this. Trying to make a pocket out of the chicken breast, I sliced through it not once, but twice. I almost gave up and decided I needed to come back another day for this particular recipe. But, despite my poor knifemanship, all was not lost. You couldn’t even tell the difference! I just shaped the chicken around the ham and cheese and covered it with egg and crumb. They look and taste great, you can see for yourself.
Chicken kiev and chicken cordon bleu are both popular stuffed and breaded chicken dishes from around the world. Although they may look alike, they are not exactly the same when it comes to where they came from, the ingredients they use, how they are made, the texture they have, and the flavors they have. What makes chicken kiev and chicken cordon bleu different? That’s what this article is all about.
A Brief History of Chicken Kiev and Chicken Cordon Bleu
To understand what makes these dishes unique it helps to know a bit about their origins.
Chicken kiev originated in Russia in the 18th century. It was created in Kiev, Ukraine, which is how the dish got its name. Chicken kiev was traditionally made with minced chicken or beef, but morphed into the version we know today – a chicken cutlet stuffed with herb butter – when it became popular on restaurant menus in Moscow and St. Petersburg in the early 1900s.
Chicken cordon bleu has French origins and first emerged in the 20th century after the advent of Swiss cheese and Italian prosciutto ham. The dish was likely created by chefs inspired by the prestigious Le Cordon Bleu culinary school in Paris. “Cordon bleu” means blue ribbon in French and was an honor bestowed upon only the highest level of culinary experts.
Both dishes came from Europe, but chicken kiev comes from Eastern Europe and chicken cordon bleu comes from Western Europe. Their unique origins impart subtle differences in preparation and flavor.
Ingredients in Chicken Kiev vs. Chicken Cordon Bleu
The main things that make chicken kiev and chicken cordon bleu different are also those things:
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Chicken kiev – chicken breast, herb butter (butter, parsley, garlic, lemon zest, etc.), breadcrumbs, egg
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Chicken cordon bleu – chicken breast, Swiss cheese, ham, breadcrumbs, egg
Chicken kiev showcases the flavor of herbed butter, which oozes out when you cut into the crispy exterior. The butter is typically infused with parsley, garlic, chives, and lemon.
Chicken cordon bleu is all about the cheese and ham inside. Swiss or Gruyere cheese provides a creamy, nutty flavor while the ham gives it a salty, smoky taste.
So chicken kiev highlights herby butter, while chicken cordon bleu is more about the cheese and ham filling.
Preparation Methods for Chicken Kiev and Chicken Cordon Bleu
There are some differences in how each dish is assembled and cooked as well:
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Chicken kiev – A chicken breast is pounded thin and cut partially through to create a pocket. The pocket is filled with chilled herbed butter then sealed shut. The stuffed chicken is dipped in egg, coated with breadcrumbs, then fried or baked.
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Chicken cordon bleu – A chicken breast is pounded thin and layered with ham and cheese. It is rolled up and sealed with toothpicks. The stuffed chicken roll is dipped in egg, breaded with breadcrumbs or flour, then fried or baked.
For chicken kiev, keeping the herb butter very cold before stuffing helps it hold its shape when cooked. Chicken cordon bleu uses toothpicks to keep the rolled chicken sealed.
While both dishes are fried or baked, chicken kiev is more often fried, while chicken cordon bleu can go either way. Frying provides an ultra crispy exterior.
Texture and Flavor Differences Between Chicken Kiev vs. Chicken Cordon Bleu
When cooked, chicken kiev and chicken cordon bleu deliver very different textures and flavors:
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Chicken kiev – The exterior is crispy and golden brown. When you cut into a chicken kiev, herb butter dramatically oozes out and mixes with the chicken juices. The filling provides a cool, creamy contrast to the hot crunchy coating. The herb butter has a bright lemon zest and garlic taste.
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Chicken cordon bleu – The chicken is moist and tender while the ham and cheese center provides rich, indulgent flavors. The crust provides a satisfying crunch. The creamy cheese and salty smoked ham offer a hearty, savory taste and soft texture within the crispy shell.
The herb butter on chicken kiev is what makes it so tasty, while the cheese and ham on chicken cordon bleu make it stand out.
Classic Side Dishes and Wine Pairings
Since the main components of each dish differ, the best side dishes and wine pairings vary as well.
For chicken kiev, the richness of the buttery filling pairs nicely with simple sides like roasted potatoes or rice pilaf. Bright acidic flavors also complement the dish, so lemon wedges, a green salad, or roasted asparagus are great accents. An oaky Chardonnay or dry Riesling matches chicken kiev.
For chicken cordon bleu, creamy pasta or risotto and crispy french fries make excellent partners. The heaviness of the cheese and ham work nicely with a bold, fruity Beaujolais or Cabernet Sauvignon. A side salad or steamed broccoli help cut through the richness.
Serving Suggestions for Chicken Kiev and Chicken Cordon Bleu
To highlight the best qualities of each dish, consider these serving suggestions:
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Chicken kiev – Let the chicken rest for 5 minutes after cooking so the butter can solidify slightly. Cut the kiev diagonally to allow the herb butter to slowly drape out. Provide lemon wedges to squeeze over the top.
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Chicken cordon bleu – Cut the chicken crosswise so that the cheese and ham layers are visible. Top with a drizzle of Dijon mustard or quick pan sauce for extra flavor.
Proper slicing techniques let you showcase the inside of each dish. A flavorful sauce or squeeze of lemon enhances the components.
Main Differences Between Chicken Kiev and Chicken Cordon Bleu
To summarize, here are the main differences between chicken kiev and chicken cordon bleu:
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Origin – Chicken kiev is Russian/Eastern European in origin while chicken cordon bleu is a French/Western European dish
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Filling – Chicken kiev features herbed butter while chicken cordon bleu contains ham and cheese
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Preparation – Chicken kiev butter is chilled before stuffing while chicken cordon bleu uses toothpicks to seal
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Cooking Method – Chicken kiev is more often fried, while chicken cordon bleu can be fried or baked
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Texture – Chicken kiev has an ultra crispy exterior and a cool, creamy interior. Chicken cordon bleu has a tender, melty filling.
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Flavor – Chicken kiev spotlights bright, herby lemon butter. Chicken cordon bleu shows off the salty, smoky ham and nutty cheese.
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Pairings – Chicken kiev goes well with lighter sides and white wines. Chicken cordon bleu matches heartier sides and red wines.
While the two dishes have some preparation similarities, their heritage, fillings, textures, and flavors set chicken kiev and chicken cordon bleu distinctly apart. Next time you have a choice between the two, remember this guide to choose your preferred stuffed and breaded chicken delight.
What’s the difference between Chicken Cordon Bleu and Chicken Kiev?
Chicken Cordon Bleu, as you will see below, is made by folding chicken breast around ham and cheese. Chicken Kiev is made by forming a log of herb butter and folding chicken breast around that instead. When you cut into Chicken Kiev a little river of herby butter should pour out. When you cut into Chicken Cordon Bleu youll get a delicious gooey cheese and ham surprise.
Chicken Cordon Bleu Key Ingredients
- For the egg wash, use Dijon mustard and egg. This is what I do because Dijon and ham go so well together, and Dijon gives the crumb that extra flavor.
- Spray olive oil on Panko breadcrumbs and lightly toast them in the oven while it’s heating up. For the crumb,
- I used Swiss cheese and Christmas ham that I had taken off the bone for the stuffing. In the oven, Swiss cheese is easier to handle because it melts less quickly and holds its shape better than other cheeses. But I think this would taste great with any cheese.
- The salad has dill, avocado, mint, radish, and cucumbers from Lebanon. It is dressed with lemon juice and olive oil.
How to make a leak proof Chicken Kiev or Cordon Bleu
FAQ
Is chicken Kiev the same as chicken cordon bleu?
Both are breaded chicken stuffed with savory fillings, but the differences start there. The inside of chicken cordon bleu is filled with ham and Swiss cheese, and the inside of chicken Kiev is filled with herb butter.
Why has chicken Kiev changed its name?
The spelling Kyiv is AP style for the capital of Ukraine, in line with the Ukrainian government’s preferred transliteration to English and increasing usage. The style for the food dish remains chicken Kiev. “We are making a significant change in our style for the Ukrainian capital city Kiev.
Why is it called chicken cordon bleu?
The name “Chicken Cordon Bleu” comes from the French term “Cordon Bleu,” which translates to “blue ribbon”. In French culinary tradition, a “Cordon Bleu” was a prestigious award given to chefs of exceptional skill.
What makes a chicken Kiev a Kiev?
Russians thought the dish, which came from Muscovy in the Soviet Union and was chicken with butter sauce and breadcrumbs, was theirs. In fact, a Ukrainian chef improved the dish in the 1800s. He was from Kiev, hence the name. The chef came from Kiev, not the dish.