Chicken Cordon Bleu à la Bistrot des Tournelles

At Bistrot des Tournelles in Paris, chef Édouard Vermynck has literally reshaped the classic chicken cordon bleu. When he demonstrated the dish, he pressed an astounding amount of Comté cheese into each round of chicken and ham (rather than the traditional oblong), then breaded and pan-fried the parcels. For our adaptation, we lightened up on the cheese and opted for baking, which is fuss-free and requires less oil. Additionally, we switched to panko from regular breadcrumbs for a crisper, more delicate outer crust. Be sure to purchase deli ham that is very thinly sliced; if the slices are thick, it will be difficult to enclose the cheese. This recipe can be scaled up to serve six or eight. For convenience, after they’re breaded, the bundles can be refrigerated for up to 24 hours and baked just before serving.