Chicken Cordon Bleu
December 18th, 2006
Chicken Cordon Bleu is something I very rarely make because, hey, who wants to go to the time and trouble of wrapping a chicken breast around some cheese and ham? It’s something of a pain when you can just put it all in a sandwich with the same taste effect.
Pat and I shared a Chicken Cordon Bleu at a restaurant last night and I rather liked they way they prepared it. Instead of wrapping it all up, it was served layered. I think I’ll try it this way sometime:
Chicken Cordon Bleu the simple way:
this serves 6 people
3 chicken breasts, butterflied
9 thin slices of deli ham
6 slices of swiss or baby swiss cheese
2 T. lemon juice
1 T. soy sauce
water
The reason I butterfly the chicken breast halves is so that they cook evenly. Chicken breasts are naturally thick at one end and thin in the middle. I slice them so that the thick end can be unfolded, making one large piece of chicken with a uniform thickness. This can be done either before or after marinading.
Combine the lemon juice, soy sauce, and about a cup of water and put the chicken in this mixture to marinade for anywhere from overnight to a couple of hours before cooking.
Remove the chicken from the marinade and pat it dry with paper towels. Heat up either your grill or a frying pan with some oil. Cook the chicken as you normally would, about five minutes, and then flip it. Cook another few minutes, depending on thickness. When cooking chicken and pork, I always cut into the center of the largest piece to check if it’s done. (There should be no pink and it should have clear juices.) When you are sure it is cooked, then top it with the ham and cheese. Let that melt and then dinner is ready!
Later this week — what’s for Christmas Dinner?
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