Cordon Bleu?

Question

Has anyone ever made Cordon Bleu? Is it hard and tricky? Any pointers someone who has made this dish can give me? I know the recipe, however, if you have a better one, i'd love for you to share.

Can you recommend any good side dishes to go with it? Pasta, rice, mashed potatoes?

Answer 1

Chicken Cordon Bleu

Ingredients:
6 boneless, skinless chicken breasts (approx. 4 ounces each)
2 tablespoon Dijon-style mustard
3 slices lean ham, cut in half
3 slices reduced-fat Swiss cheese, cut in half
4 slices reduced-calorie whole wheat bread
2/3 tablespoons dried parsley flakes

Preheat oven to 350 degrees. Pound chicken breasts between 2 pieces of wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast, and then layer 1 slice ham and cheese over mustard.

Tear bread into pieces and place in a blender or food processor. Pulse-blend into breadcrumbs. Place breadcrumbs in a shallow dish, add the dried parsley flakes and mix well.

Roll up chicken from the short end and secure with wooden toothpicks and set aside. Lightly spray chicken with nonstick cooking spray and roll in breadcrumbs to coat. Arrange chicken in a baking dish sprayed with nonstick cooking spray. Cover and bake for 10 minutes, uncover and bake an additional 15 minutes or until chicken is no longer pink.

Answer 2

Chicken Cordon Bleu Casserole:

55 min 25 min prep
4-6 servings

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 can cream of chicken soup
1 cup milk

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350 degrees F.
6. for 30-35 minutes, or until tender and bubbly.

Answer 3

Cordon Bleu is not actually a dish. It is the standard (high) of cooking. A cordon bleu restaurant is not like an Italian/French restaurant, it is one that has attained and maintained a high standard.

Cordon Bleu schools are those that teach French cuisine.

The words cordon bleu can be used in a title of a recipe, but that does not necessarily mean it is of a cordon bleu standard!

CG.

Answer 4

I've heard of Chicken Cordon Bleu and Corbin Bleu and the aforementioned names sound alike so it could be people are mistaking one for the other.

Answer 5

Yes it did take some prep time but it was great when I finished.

I first took my boneless skinless chicken breast and put them in a zip lock and beat them with a mallet to make them thin, made my batter and deep fried them, used a pre cooked ham that I had sliced in the deli to thick slices, and got a really good Swiss cheese, I then stacked the ham on top of the chicken and then the Swiss popped them in a 400 degree oven until the cheese melted and served. They were a hit. Good luck :-)
I have made them the traditional way but this was quicker and not so messy.
I serve them with baked potatoes or scalloped, asparagus or broccoli.

Answer 6

It is really simple for an elegant dish. Buy boneless, skinless chicken breasts and pound between two sheets of wax paper or saran wrap to flatten. On your flat chicken lay our thin sliced ah, then inside that put your cheese. Roll these up and secure with a toothpick. Dip in egg wash then in seasoned breadcrumbs or flour and fry until golden brown. If using the bread crumbs, you may also bake them in the oven. Easy! Good luck.

Answer 7

Its not that hard if you know what you are doing. You must use toothpicks to hold everything together. I don't have the recipe on hand. However www.cooks.com has loads of recipes.

Its such a yummy dish you are making me hungry!

Answer 8

It is not difficult to make at all. Just make sure you have everything securely fastened and make sure it gets cooked thoroughly, I would check it with a meat thermometer.