Celebrating Chicken Cordon Bleu

Celebrating Cordon Bleu.
The French verbage  Cordon Bleu is translated as
“Blue Ribbon”…nor confused with the famed culinary school.
Actually, Chicken Cordon Bleu tends to be more of an American creation–rooted upon Chicken Kiev and basic schnitzel. “Cordon Bleu” has also come to mean a kitchen method of a stuffing–for either chicken, veal or pork–
in a pinwheel manner.
Enjoy the Menu Shoppe finds…
Enjoy the Easter season.
Classic Cordon Bleu
2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. bread crumbs
4 tbsp. butter
Remove skin from chicken breasts.  Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
Try this as hors d’oeurves amid Easter entertaining.
Or develop as a small plate snack or extra embellishment with a salad.
Chicken Cordon Bleu Bites
9 ounces ground chicken
1/4 cup cooked, diced ham
1 egg
1/2 cup bread crumbs
8 ounces Swiss cheese, cut into 1/2 inch cubes
canola oil for pan-frying
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls. Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate. Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish. Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.
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