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Season with salt and pepper. Stuff each pocket with 2 slices of prosciutto, 1/4 cup of cheese and 1/4 teaspoon of thyme. Wrap the stuffed chicken breasts tightly in plastic wrap and refrigerate.

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Chicken cordon bleu calls for a red wine pairing of powerful & unique marriage. If you break it down piece by piece, each individual component can have its own pairing. Ham, chicken, cheese, sauce, breadcrumbs & seasoning. This variety screams originality and creativity, which is the cornerstone of most red wines. The simplicity of a pinot noir.

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Preheat the oven to 350. While the oven is heating, heat half the butter in a large skillet over medium-high heat. Cook four chicken bundles at a time, turning as needed until the chicken is browned on all sides. Remove browned chicken to an oven-proof baking dish and set aside. Add the remaining butter to the skillet.

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In a large skillet over medium-high heat, place your butter and cook the chicken until browned on all sides. Add the wine, powdered bouillon and minced garlic to your pan and reduce heat to low, cover, and simmer for 30 minutes, until chicken has an internal temperature of 165° and is cooked through.

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Images Courtesy of Buy Wines Online, Because The Wine, Fine Wine House. The Best Dry Red Wine for Cooking . Images Courtesy of B and B Spirit Shop, Total Wine and More, Union Square Wines. The Best White Rums to Buy Right Now. Martell Cordon Bleu Cognac . France. Rating. 90-95 . Price. $110.

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White Wine: A buttery Chardonnay matches the creamy sauce's richness. Red Wine: A light Pinot Noir pairs well without overpowering the chicken. Incorporate Whiskey : A smooth whiskey with caramel notes can enhance the savory ham within the Cordon Bleu without conflicting with its complexity.

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Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Acidity plays a significant role in pairing beverages with Cordon Bleu. The dish's combination of chicken, ham, and cheese can have a rich and savory profile, making acidity an essential factor in balancing the flavors. Acidic beverages, such as certain wines, can provide a refreshing and palate-cleansing effect.

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Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance. Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate.

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School of Wines & Spirits. Le Cordon Bleu's spirits & wines school in London offers some of the most innovative and professional spirit and wine courses in the country. Unlike traditional sommelier courses which focus predominantly on service, our specialist range of courses manage to combine the theory of wine knowledge with practical learning.

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Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, turning occasionally until chicken is no longer pink and juices run clear. Transfer the chicken to a warm platter, and remove the toothpicks. Whisk the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.

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Matthieu Longuere is a Master Sommelier based at Le Cordon Bleu London, a leading culinary arts, wine and management school. Sommelier in the UK since 1994, he has won numerous awards and accolades for wine lists in the establishments for which he has worked: Lucknam Park Country House Hotel, Hotel du Vin Bristol and La Trompette.

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Instructions. Preheat the oven to 350°F. Spray a baking dish or pan with cooking spray or line with parchment paper. Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.

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Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Dotdash Meredith Food Studios. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.

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