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Old 11-12-2013, 07:53 AM
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Default Chicken Cordon Bleu

I wanted something different for dinner last night. I was tired of the same old stuff, so I decided to experiment, and it turned out quite well.

I made chicken cordon bleu.

I picked up a package of chicken breast tenders, some smoked ham sandwich meet, some swiss cheese, and a pound of bacon. I wanted sauteed fresh spinach as well, so I got some of that as well.

I have found that when I make cordon bleu and fry everything that pre-frying the bacon makes it comes out the best. So I fried up some bacon, so it was not quite crispy. I later after setting the bacon aside sauteed up a little bit of spinach to use a filler.

Using a meat mallot (or hammer if you prefer), after placing a breast tender into a ziplock bag I pounded 'em almost paper thin. Repeat for all available tenders.

Lay 'em out on a cutting board, placing a half a piece of ham, a half slice of swiss cheese, a slice of bacon, and (optionally) a little bit of spinach, followed by another half slice of ham.

Roll everything up from one end or the other, securing it's closer with a tooth pick, set aside. Repeat for all tenders.

I dumped some reasoned bread crumbs into a bowl. I added a little of this and a little of that or additional spices, and then sprinkled in some parmesan cheese.

Slightly wet the rolls (I used water, but well beaten egg works too). Roll the rolls around in the bread crumbs until well coated. Repeat for all.

Line an appropriate baking dish with non stick spray and arrange the rolls in a single layer. Sprinkle the tops with left over bread crumbs and parmesean cheese. Cover with foil.

Baked in pre-heated over at 325 for about 1 hour.


I wasn't real sure how this would turn out. I was pleasantly surprised, and thought I'd share.

Exco
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Old 11-12-2013, 04:56 PM
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Does sound delicious!
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Old 11-18-2013, 07:14 PM
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Oh, great. Now I'm drooling and have to log out to go eat something. LOL. Man, that sounds amazing! I will be trying this soon.
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Old 11-19-2013, 07:43 AM
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Default

It was quite good. If I weren't expecting to go to work again sometime today I'd make it again.

I think the next time I won't pound the chicken so thin, that way I can put two pieces together and fry 'em.

Everything tastes better when it's fried LOL

Exco
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