Mmm... chicken stuffed with savory ham and flavorful cheese... Cordon Bleu has been one of my favorite ways to eat chicken since I was a child. It also provided me with my first experience in learning that food could have different names depending on what region you were in. When I was five years old, I felt quite puzzled when I was presented with "Chicken Charleston" in a Baltimore restaurant after having asked Mommy if we could share Cordon Bleu... How confusing... How yummy!
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But in any case, now you can buy wonderful pre-made chicken Cordon Bleu (or whatever you choose to call it) in most grocery stores. I had one in my freezer for some time, but after thawing it tonight, I just didn't feel like waiting for the whole chicken breast to cook. So I took this short cut and my dinner went from fridge to table in under 15 minutes.
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Here's what you'll need:
~ Chicken Cordon Bleu (available pre-made in most grocery stores)
~ Seasoned bread crumbs
~ Olive oil
~ A side (I enjoyed last night's cauliflower so much I decided to go for a reprise tonight)
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Start some olive oil heating in a stick-free pan. Slice the Cordon Bleu into strips so that you've got nice round pieces of chicken with the cheese and ham in the center. Roll them around in some bread crumbs so that all sides are coated generously. Place them in your pan and let them turn golden on each side. Watch that the cheese doesn't burn!
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Prepare your side and arrange the whole thing on a plate with some optional shredded parm and oregano for a tasty garnish. I served tonight's meal with the Bordeaux from Chateau Briot that I discussed in last night's post. In contrast to the gamey, sweet duck from last night, this meal was zesty and salty. Therefore, the citrussy tones of the Bordeaux were wonderfully refreshing. A far better pairing!
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Voila! Dinner is served!
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Yours in the love of good food and wine,
AL
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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.
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