Saturday, August 23, 2008

love to cook: Chicken Cordon Bleu Recipe

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

Sauce:
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!

6 comments:

  1. Your chicken cordon bleu looks very delicious, thank you for posting this recipe, it does look very involved, but the result looks worth it!!

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  2. Your chicken cordon bleu looks very delicious, thank you for posting this recipe, it does look very involved, but the result looks worth it!!

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  3. I tend to go with simple throw-it-in-the-pot kind of recipes these days, but this looks delicious and turned out beautiful. Love chicken and cheese together.

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  4. Looks delicious! Saving the recipe...thank you.

    Wendy T

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  5. This sounds very simple to make...thank you for sharing.

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Thanks a bunch for your comment love!