Sunday, December 7, 2008

Inside Out Chicken Cordon Bleu

Have you noticed I have not blogged in a while? I am having a hard time without my camera. So I decided to look back through my pictures and blog about things I meant to blog about long ago but never did. Guess what I found in there? Yummy memories of this delectable dish.

Have you ever made Chicken Cordon Blue?

It is soooo yummy, but such a pain in tookas.

Whenever I make it, no matter how tightly I tie the chicken breasts around the ham and Swiss I always end up with all the cheese melting out and sticking in a burned mass under the chicken.


So here is my new invention.

Inside Out Chicken Cordon Blue.

I will attempt to write the recipe, but since I never follow a recipe this could prove a little difficult. If I say things like a little of this and some of that you'll just have to go with what tastes good to you. And honestly I don't remember everything I put in this particular recipe, I can just tell you what I would do if I were going to make it today. So good luck understanding and duplicating this wonderfully succulent chicken "recipe"!

Inside Out Chicken Cordon Blue

4 boneless skinless chicken breasts

1/2 Cup flour plus a little salt

1 large egg, scrambled

1 Cup bread crumbs

some salt and pepper and garlic powder and whatever other seasonings you want for your breading.

Olive oil

4 Slices Black Forrest Ham

4 Slices Swiss cheese

1. Combine the flour and salt in a bowl. Scramble the egg in a separate bowl. In a third bowl mix the bread crumbs with all desired seasonings.

2. Pound the chicken breasts until they are about 1/2 thick. Dredge in flour, then egg, then bread crumbs. Saute in a little oil just until they are golden brown on both sides. This will not cook the chicken breasts all the way through, so don't eat them yet!

3. Place browned chicken on a foil lined baking sheet and bake in a 350 degree oven for about 20 minutes or until chicken is fully cooked. Take the chicken out and place a slice of ham and a slice of Swiss on each breast. Place back in the oven just until the cheese melts.

And voila! All the wonderful taste and aroma of Chicken Cordon Blue with no burnt Swiss on the bottoms!

Bon Apetit!


Shar said...

This looks yummy Sara! I might try making this next week. Thanks! I'm glad you have a camera again. I was missing the pictures. :)

Stephanie and Co. said...

Hi Sara!
Thanks for stopping by my blog. I am so excited to "meet" you.
Hey, I've ran the Wasatch Back relay too, it's crazy stuff!
Are you doing it again this year?

The Lazy Organizer said...

Those look so good! Do you have a recipe for the sauce? I do! How about if you invite us over for inside out chicken cordon bleu and I'll bring the sauce!

I put your cobbler on my pancakes this morning by the way and it was yummy! Thanks for bringing me a special batch!

I'm all caught up on your blog now. Sorry for being such a neglectful friend!