Quick Cooking Ideas: Chicken Cordon Bleu

Saturday, September 20, 2008

Chicken Cordon Bleu

4-6 boneless chicken breasts: Take skin off. Pound meat w/edge of saucer or meat mallet until thin.

Thin slice of ham---stripped in pieces

Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.

Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.

Bake for 35-40 minutes at 350-375 F.

Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.

Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes

Can be rolled, put in refrigerator until ready to bake

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Cooking Terms

Bake - cook in an oven
Baste - add moisture throughout the cooking process.
Blacken - cook meat in which you coat it generously with pepper and other spices. Then the meat is seared to lock in the flavor a produce a meat that is crisp on the outside, but moist and tender on the inside.
Blanch - plunging a food into boiling water for a few seconds and then rinsing it under cold water to stop the cooking process.
Boil - cook a food submerged in boiling water.
Brasie (stew) - cook a food in a small amount of liquid so the flavor of the food can absorb into the liquid. Common method: crock pot
Broil - use a heat source (flame or coil) positioned above teh food to cook your dish.
Chop - cut a food into irregular pieces.
Deep fry - cooking a food completely submerged in hot oil.
Dice - cut a food into small cubes
Dredge (bread) - coat meat with breadcrumbs, flour or cornmeal before cooking. Common method: Shake 'n Bake
Fold - extremely gentle process to gradually and slowly incorporate ingredients together. Best if done by hand.
Fry - cooking food in hot oil or fat.
Grill - use a heat source that is directly below the food.
Marinate - soak a food in some kind of liquid or spice mixture for an extended period of time so the food absorbs a certain flavor.
Mince - cut food into extremely fine pieces.
Mix - combine ingrediets together by hand or by mixer.
Pan fry - use a small bit of oil or fat to cook foods in a pan, turning the item only a few times.
Parboil - cooking a food that is partially submerged in boiling water.
Poach - cooking a food submerged in water that is just under teh boiling point, or simmering.
Puree - cut up a food into such small bits that it becomes a liquid. Common method: blender
Roast - cooking something in an oven @ a higher temp to create a crust on the food while it cooks.
Saute - similar to pan frying, except that it involves cooking foods in a pan over very high heat and tossing the food often.
Sear - brown the outside surface of a piece of meat by subjecting it to intense heat for just a few seconds.
Shred - cut a food into small strips.
Slice - cut a food into a thin flat piece.
Steam - use water to indirectly cook food. Suspend the food over boiling water in a covered container, trapping the hot steam so that it cooks the food.
Sweat - cover the food and cook at a low temperature until they release their flavor and moisture.
Whipping (beating, whisking) - vigorously mix ingrediets together in a way that brings air into the mixture and makes it smooth and creamy.