While I will win no awards for my foodie pictures on this post, I did hit the jackpot with tonight’s entrée: Chicken Cordon Bleu.
There was a bit of debate about why the dish is named as such but after a bit of sleuthing, we learned that cordon bleu means blue ribbon. So chicken cordon bleu is a chicken dish that is awarded for its excellence. In my estimation, this dish earned its name.
I used a recipe with a new to me technique. Rather than pounding the chicken breasts thin, layering the ham and Swiss cheese and then rolling all three layers together, this recipe suggested using a sharp knife and making a deep slit starting at the fattest part of the breast. Layer a piece of ham with a slice of cheese, roll it like a cigar and insert it into the slit in the chicken breast. It worked like a charm. Next time I will have to remember to budget more prep time for this meal. In the name of speed, I can see why chicken cordon bleu casserole recipes are abundant on the internet.
We served the chicken cordon bleu with buttered egg noodles and parsnips which I roasted simply in olive oil, salt and pepper. The entire menu was of Mason’s choosing. He gave 2/3 of it a thumbs up.
Sounds like a full thumbs up to me!
It looks wonderful. I am just worried about the “budget more prep time” part! :0)
For the record, I like parsnips….so I would have loved the whole plate.