Chicken Apricot Brie and Bacon Cordon Bleu
This dish is influenced by a sister of mine, who was trained formally in the kitchen and first introduced this dish to me almost 20 years ago. While I don’t necessarily have her technique, I was fortunate enough growing up to observe my mother cooking, who used to run a catering company and as a teenager, and having spent some time working in a local bakery, I like to think I have some inkling, of which end of the knife to hold in the kitchen.
What reminded me of this dish was a panini I saw in a local cafe recently, that used similar ingredients of bacon, brie and cranberries, which you may substitute out, if apricots aren’t your thing. Any this dish reminds me of my sister and of course a little touch of home, which is now half a world away.
In this instance I’ve decided to pair the cordon bleu with blanched vegetables, sautéed mushrooms and garlic mashed potatoes. Prep, cook and enjoy my little homage to family.
500 grams of boneless skinless chicken breast halves
220 grams (15x sheets) of filo pastry
1 egg or egg white
4-5 slices of bacon
180 grams of brie, sliced.
100 grams of dried apricots, chopped
5 cloves of garlic, minced
salt and pepper
Prep time: 15-20 minutes (depending on number of breasts)
Cook time: 30 minutes
– Placing the chicken breasts individually in either a shopping bag or kitchen wrap, pound/roll or flatten the breasts until they are roughly 1-2 cm’s thick. This will allow for more surface area to add the condiments that you’re going to stuff into the filo packages later.
– Heating a pan to a medium heat, sauté the garlic and then add the chicken breasts, seasoning with a little salt and pepper for approximately 5 minutes, which will ensure the dish is cooked properly, but also stop some of the juices from making the pastry from become soggy.
– Once the breasts have been browned, transfer them to a plate or bowl and cover, placing in the fridge to allow to cool for later use.
– Pre-hat the oven at 200 degree’s while you wait for the chicken to cool for the next 15 minutes.
– Once the chicken is cooled down, you can then take out and butterfly the breasts.
– Now that the breasts have been opened up, you should be able to layer in the bacon, then apricots, followed by the pieces of brie.
– Layer a sheet of kitchen foil across a baking tray
– Grease the pan so that the filo doesn’t stick later on.
– On a flat surface, lay a sheet of filo pastry down and baste the egg white across the sheet.
– Wrap the chicken in the filo pastry, with the excess pastry folds, wrapped underneath the bottom of the package, applying 3-4 layers of filo.
– Place the filo packages on the greased tray and paste again ontop so that a golden glaze will form while baking.
– Allow the packages to bake in the oven for 25 minutes or until golden brown.