3/31/07

Chicken Cordon Bleu

*** Have you guessed what my BIG ANNOUNCEMENT is yet? Guess now!***




I have been craving Chicken Cordon Bleu for some time now. I had never had the pleasure of tasting this fabulous dish until my SIL gave me a bunch of them she had bought from the Schwan's man.

She was cutting all the sodium out of her diet and since I obviously don't care what type of foods I consume, she immediately thought of me. How sweet. :o)

I loved them!

DH isn't a big chicken lover. We typically eat chicken once a week- Sunday after church and it is Barberton chicken. I love the Barberton chicken, but I also love to COOK chicken. What with DH's indifference toward it, I usually choose a day about mid-week to serve chicken when I do.

I bought a package of 3 chicken breasts at our local meat market which is the equivalent of 6 chicken breasts anywhere else. I seriously have no clue where they get their chickens, but they are BUST1Y! :o)

I had no recipe and have never made Chicken Cordon Bleu before. I figured it was fairly simple, so I dove in. Here is what I used:

Chicken Cordon Bleu
2 to 3 lbs of boneless chicken breast filets
6 to 8 slices of deli ham (sliced thin)
6 to 8 slices of Swiss-American (aka white American) cheese. You can also use Swiss.
salt and pepper
flour
eggs
milk or water
plain bread crumbs

Heat oven to 375 degrees. Grease the bottom and sides of a 9 X 13 casserole dish.

Whisk eggs and milk or water together to make an egg wash. You'll probably need 1 less egg than the number of filets you have.
Place the filets in a zip-top bag or under several layers of plastic wrap, pound the filets flat with a meat mallet. (I had to cut mine in half since they were so big.) Salt and pepper both sides of each filet.

Then, place a slice or two of deli ham on each filet. On top of that, add 2 slices (folded in half) of cheese.

Next, fold the filet up around the filling until the filling is completely covered; secure with toothpick if desired. Roll each folded filet in flour. Gently pat the filet to remove the excess flour. Dip the floured filets in egg wash, then coat the egg washed filets in bread crumbs. ( I recommend pressing the bread crumbs in place firmly to get a nice coating.)

Place the breaded filets into a greased casserole dish. Cover dish with foil and bake at 375 degrees for 30 minutes; uncover and bake an additional 10 to 15 minutes.

Mine turned out fabulous if I do say so myself. Matthew scarfed his down and between bites managed to tell me that it was, "actually pretty good." As if there were ever any doubt. LOL! DH even asked for them again two days later and he is NOT a big fan of leftovers. That says something to me!

6 comments:

Margaret said...

Mark has asked for this before. Thanks for the recipe. Am adding to our list when we ever get a house!!

Rebekah said...

I have always been curious about this dish.... now I just may have to fix it. Thanks for the recipe

Michelle said...

I make something similiar to that. I use the prebreaded chicken patties and add the shaved ham and a slice of swiss cheese on top. I usually goes a little better is you cook the patties and then add the topping and let it melt for a couple of minutes! (this was my favorite meal at the Sizzler restaurants - and so easy to make. They called in Malibu Chicken!)

Stephanie said...

MMMM Barberton chicken!

I haven't made Chicken Cordon Bleu forever. I need to! Thanks for the recipe!

Joanna said...

These look delicious! I want to try them, for sure! We have chicken a lot, and this would be a different spin on it.

Celeste said...

I love to eat this. I think I will t5ry it!