To balance my recent bouts of bitching, I thought I'd share some cooking how-to with ya'll, a recent attempt at Chicken Cordon Bleu. Yes, I know I can buy them pre-made in a box in the freezer section at Publix, but to me, that defeats the purpose... trust me, ask my family about the time I tried to make homemade pierogi.
So I saw a recipe for kid friendly Cordon Bleu on "The Next Food Network Star" and it got me craving it~ it was one of the entree choices at our wedding and it was SOOOOO good. Becca at the Holiday Inn totally rocked out (with her socks off!) the food...
So I looked up a few recipes online and in my Better Homes and Gardens cookbook (bridal shower gift-whoop whoop) and came up with my own concoction.
Four chicken breasts (smashed out with a meat beater)
a few pieces of swiss cheese
a few pieces of muenster cheese
a few slices of not sweet ham from the deli (this was cut too thick, so I cut it into 1/4" strips for ease of rolling)
egg & spicy mustard mixture to help the crumbs stick on better
Flour & seasonings
breadcrumbs (my own concoction- plain breadcrumbs and smashed up old croutons)
Oil for frying
Cream of mushroom soup and 4oz chardonnay
Step 1: smash out the chicken breasts evenly- but not pulverize them (future note to self- hubby enjoys this part way too much and literally killed one piece of chicken)
Step 2: take cheeses and ham and stuff in the middle of the chicken.
Step 3: Roll it up & attempt to close with toothpicks because I had no butchers string (another note to self- be sure to buy some for next time)
Step 4: Continue to stick toothpicks and bamboo skewers into the ones that were pulverized.
Step 5: Dredge in flour, then in the mustard/egg mixture, then roll around (gently) in the breadcrumbs until completely covered.
Step 6: Stick in frypan until golden & then throw away burnt ones. Add more oil, retry.
Step 7: Put in oven until chicken is completely cooked *another 20-25 minutes or so.
Step 8: heat up soup (do not add milk or prepare by directions) and add in chardonnay for sauce
Step 9: put chicken on plate, put some sauce on top and ENJOY!
Things I'll do next time- cut a hole in the chicken on one end- the fat side(saw this on Rachael Ray the other day) and stuff goodies in that way. And try it with the sauce INSIDE the chicken. This way, I won't really NEED the butchers string and/or toothpicks!