Thursday, January 3, 2013

Easy Chicken Cordon Bleu

Chicken Cordon Bleu

So 2013 is here and with it a flood of posts about new years resolutions.

You won't see any here. I don't make them. I think you're just setting yourself up for disappointment most times. I don't need a date on the calender to change the way I think or eat or live.

I don't see anything wrong with setting your mind to do something and getting it done, so if that is what some people call a resolution then I guess I do make them, I just don't wait until January 1st to do it.

2012 has been a tough year for us. The loss of our beloved Moose is still effecting us. It's been nearly a month and we still miss him dearly. There is this emptiness in the house that is so tangible it's almost like an ache to me.  At least once a day something will move me to tears and John will take my hand or give me a hug and say "I know Mama". His absence is felt every single day. Life goes on as they say, but it's still really hard without Moose here. Keeping busy always helps. This winter will be filled with garden plans and new woodworking projects. We have stored up lots of things on our to-do list, so our heads are swimming with new projects for the house and yard that we hope to conquer over this year.

There will be many new recipes to try and share with you all. I always look forward to making something new and delicious to bring to you. I have a fantastic new salad dressing that I made for New Year's Eve. You are going to love it. I also found a really interesting pasta pie that I'm going to make this weekend, so there will experiments commencing in the kitchen once again.

I'm happy to say 2012 is over. Good riddance to you. 13 was always a lucky number for me, so bring it on new year.

Now on to the Cordon Bleu.

This is my very simple recipe. Don't be intimidated by Cordon Bleu, it's just cheese and ham stuffed in a chicken breast. I promise it's easy.

Chicken Cordon Bleu 1

Easy Chicken Cordon Bleu
recipe from Lisa @The Cutting Edge of Ordinary
4 chicken breasts
4 slices of thick sliced Swiss cheese
4 slices of thick sliced black forest ham
2 eggs, beaten
seasoned breadcrumbs (I use a combination of Italian and Panko)
toothpicks

The first thing you need to do is flatten out your chicken breasts. Lay one down on a cutting board and with a sharp knife fillet the breast out a bit. I slice into the thickest part of the breast and thin it out. Next place a piece of parchment or waxed paper over the chicken breast and flatten it out by pounding it with a wooden mallet, or whatever you have that will work. A heavy cast iron pan will work in a pinch.

Once the breast are thinned out, lay a slice of cheese and a piece of ham down the middle of each one. If your Swiss cheese slice is a bit long, just cut it in half and use both pieces. Roll it up and secure with a toothpick or too.

Roll each chicken breast in the beaten egg and then into the breadcrumbs. I like to use a combination of Italian crumbs and panko. Refrigerate for at least a half hour. This helps them to hold together a bit better. Place on parchment lined baking sheet and cook for 30 - 35 minutes on 350 or until golden brown. Let it rest for 5 minutes or so. This is stop the cheese from oozing out as soon as you cut into it. Remember to take out the toothpicks (or warn your guests) before eating!

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