Cordon Bleu means Blue Ribbon in French, the highest distinction given to a chef. And Chicken Corden Bleu is delicious and easy to make. I did this dish with my son and I am sure he can do it by himself the next time.
Use the largest chicken breasts you can buy and make sure they are completely thawed before you start. To take off the bone place the knife just below the bone on the thick side of the chicken breast and slide it down while pressing the meat firmly with the other hand. (the remaining parts can be boiled and used seperately, the broth for soup). I used the rolling pin to gently pound and soften the chicken.
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup seasoned bread crumbs
Season the 4 pieces in salt and pepper, cover and let it marinate for an hour.
Place the chicken on a flat wooden surface, place a slice of ham and a slice of cheese in the center. Start from the edge and roll it up, firmly pressing down. Secure with tooth pricks, if the meat is large enough it will hold nicely together and you wont need these.
I let my son do the rest of the chicken and washed and drained tomatoes, lettuce and pepper for an accompanying salad.
Pre-heat the oven to 180 degrees and butter a baking tray that could hold all four pieces.
When ready to go into the oven sprinkle the tops with seasoned bread crumbs to give that dressed up look. Bake for 30 – 35 minutes till the chicken is done. You can test it by pricking it with a skewer. Take the tray out and place half a slice of cheese on each pice of chicken and bake for a a few more minutes.
Serve with an accompanying fresh salad. This recipe yeilds 4 servings.