My siblings and I probably all made chicken cordon bleu in Home Ec class in high school. It was so fancy and made us feel like accomplished chefs. Ham and cheese is rolled up in a chicken breast, which is butterflied and flattened to an even thickness. It is then breaded and cooked to make an elegant chicken dinner. Cordon Bleu is a french term meaning, blue ribbon. However, the problem with this dish is trying to make the cheese stay inside the chicken. It tends to ooze out as it bakes, leaving chicken with ham and no cheese, unless you scrape it off the baking sheet and serve it on the side. You can make chicken roll resemble a porcupine by attempting to hold it all together with numerous toothpicks, or you can follow the genious technique from America’s Test Kitchen. I am impressed. The cheese stayed inside the chicken, and I loved the breading too, a combination of bread crumbs and Ritz crackers. Continue reading
Chicken Cordon Bleu
02 Wednesday May 2012
Posted Chicken, Main Course
in