Chicken Cordon Bleu
Chicken Cordon BleuOriginally uploaded by becsaboo
It’s been a few days since my last post. We’ve been dealing with the truck acting up a bit and on Wednesday we’re taking it in to get looked at. I’m hoping it’s fixed by this weekend because I’d like to go to a wedding on Saturday, if we can afford gas, that is.
I’ve been enjoying trying new recipes and here is one from my cookbook. Gray and I both enjoy chicken cordon bleu and I always wondered how it was made. The picture shows one of my attempts, the insides are a little open because the piece of chicken that I used was a bit small.
Prep: 20 minutesCook: 20 minutes (or less)
Makes: 4 servings4 skinless, boneless chicken breast halves
4 slices prosciutto or cooked ham
4 slices Swiss cheese (3 ounces)
1 tablespoon butter or margarine
1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.
2. Place a slice of prosciutto/ham and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up and secure with a wooden toothpick.
3. In a 10-inch skillet, cook rolls in hot butter over medium-low heat for 20-25 minutes or until no longer pink (170 degrees F), turning to brown evenly. To serve, remove toothpicks.When I did this, I found that after a while I could remove toothpicks and the chicken held together. This made it easier to cook.
It was yummy and Gray enjoyed it. I recommend using bigger pieces of chicken or having a few side as this is not going to fill you up as a big chicken cordon bleu would.
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Tags: cooking
I hate the whole "I'd like to go to this place as long as I can afford the gas." It makes me sad. Pretty soon it's going to be, "I'd like to go to work as long as I can afford the gas."