Friday, December 4, 2009

Chicken Cordon Bleu

When asking for requests, my friend Tina suggested Chicken Cordon Bleu, then changed her mind and asked for Thai Sticky Sweet Rice. I thought they both sounded good, so be expecting sticky sweet rice as soon as my mangoes are ripe!
This meal was amazingly good, but I didn't enjoy fumbling with rolling and toothpicking the chicken breasts. To make good chicken cordon bleu, you have to really encase the cheese and ham inside the chicken, otherwise the cheese just melts right out into the pan. This is easier to do if the chicken is hammered out pretty thin and even. Worst case though, if the cheese oozes out (several of mine did) then it just becomes part of the yummy sauce.
Next time I will try Chicken Cordon Bleu Balls (thanks Kimberly) made with ground turkey or chicken with cheese encased inside.
I served this meal with roasted garlic brussel sprouts, honeyed carrots, and some free bread that I received from the MHTeen meeting (!!).

Recipe can be found here:
Chicken Cordon Bleu II