Tuesday, April 5, 2011

Simple Chicken Cordon Bleu

 "The secret of torture, like the secret of French Cuisine, is that nothing is unthinkable." - Phyllis Rose

While I'm not an advocate of torture, I am a dedicated advocate of French Cuisine. Sadly, it's not for everyone - it takes a special set of taste buds to appreciate the finer points of Escargots (Snails cooked in herbed butter) or Cuisses de Grenouilles (frog's legs). I sometimes think that if more of us had an adventurous palate, it would solve about 50% of the world's problems. But alas, we are what we are - chaque a son gout (literally, "each to his taste").

However, you don't have to have a dangerously adventurous palate to appreciate this simple recipe for Chicken Cordon Bleu.  

Makes: 2 servings
  • 2 boneless skinless chicken breasts
  • 2 slices thin-sliced ham (deli)
  • 2 slices thin-sliced swiss cheese (deli)
  • garlic powder
  • dried parseley
  • salt and pepper
  • bread crumbs
  • 1/2 cup milk
Preheat the oven to 350 degrees F. Using a mallet, flatten the chicken breasts. Place one slice of ham and one slice of cheese on top of each chicken breast. Sprinkle with a light dusting of garlic powder, parseley, salt and pepper and roll up inside the chicken breast - secure using wooden (not plastic) toothpicks. Dip each rolled breast in the milk and then in the bread crumbs, coating thoroughly all over. Place in a baking dish and bake for 35-40 mins., until crumbs are browned and chicken is done.

Menu suggestions: To complete the French theme, I would serve this for dinner with asparagus (and maybe Hollandaise sauce, if you're feeling daring - a post on a simple version of this lovely sauce will be coming soon), and matchstick potatoes.

Bon Appetit!

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