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The classic chicken cordon blew can be found in any supermarket now days. But making it at home using the fill and fold technique is perfect for sous vide. It just makes the job so easy and fast that I believe it is much better than buying it from the store.

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HOW TO COOK CHICKEN CORDON BLEU SOUS VIDE
I cooked it for 1hr @ (149°F / 65°C)

* CHICKEN SAUCE *
4 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/2 Cup Parmesan
1 tsp Dijon Mustard
Salt, white pepper to taste

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#ChickenCordonBleu #SousVide #JuicyChicken