Recipe For Chicken Cordon Bleu

Recipe For Chicken Cordon Bleu



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High Quality

9 OZ unit size of measure

Total of 8 units

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Brought to you by Progressive

High Quality

9 OZ unit size of measure

Total of 24 units

Buy in bulk and save!



Chicken Cordon Bleu Recipe

Chicken Cordon Bleu - The Easy, Healthy Way

By Kim Steele

Despite its nice French name, no one is entirely sure that chicken cordon bleu originated in France.

And since it has a French name, of course it has a French story to enjoy along with it.

A Little History.

Before we start cooking, I thought you might like to know what the cordon bleu was all about. You've probably heard of the cooking school by that name, but the actual cordon bleu had been around for centuries before the cooking school was started in the late 1800's.

During the religious wars that shook Europe for much of the 16th century, King Henry III initiated a special order of knights, known as L'Ordre du Saint-Esprit, to fight for Catholicism. Hence the blue cord become associated with excellence in cooking (as well as excellence in general) and this was reinforced when the Cordon Bleu cooking school opened it's doors in Paris.

An Easy Recipe

So now that you know a little story to entertain your diners with, let's get cooking.

Lots of Chicken Cordon Bleu recipes ask that you deep fat fry the rolled meat and cheese bundles, but that can be messy and add a lot of unnecessary calories. For those of you who miss the extra calories, you can make the shallot cream sauce to serve alongside it.

Baked Chicken Cordon Bleu.

• 4 chicken breast filets, skinned

• salt and pepper

• 4 slices ham

• 4 slices of cheese, such as Swiss

• 1 egg, beaten

• 1 cup bread crumbs

• 4 tablespoons butter

Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Place 1 tablespoon of butter on top of each roll.

Bake at 350°F for about 30 to 35 minutes.

Serves 4.

Chicken Cordon Bleu Sauce

• 2 shallots, chopped finely

• 2 tablespoons butter

• 1/2 cup whipping cream

Melt the butter in a small saucepan on low heat and add the shallots.