We love chicken cordon Bleu at my house, but I hate to pound chicken and think of all the little bits of samoila flying all over the kitchen, so I learned this trick from a friend and thought I'd pass it on. It makes Cordon Bleu a snap even when cooking for an army.
First and foremost make sure you lay everything out in an assembly line. That way you're not running around with chicken disease on your hands.
Next slice chicken lengthwise almost in half.
Then layer the ham and swiss in the chicken.
Close it up, dip it in butter then bread crumbs.
Actual Recipe....
Make chicken as illustrated. Bate at 400 for 40 minutes.
Top with this sauce that I actually made up. (It's a first, be proud.)
1 can cream of chicken soup
2/3 C. sour cream
Juice of 1/2 a lemon
1/4 teas thyme
1/8 teas Rosemary
Parsley for looks
Mix together then add milk until it reaches desired consistency
2 comments:
I think everyone out there should give this baby a try. Now that we have discovered slicing the chicken in half its sooooooo easy and so worth it. One thing Kamille forgot to mention is that you need to pick at the pan later...the cheese that ooozes out is to die for.
Having eaten this with the Mighty Thaynes, I would recommend it to anyone and everyone. It was seriously delicious. I am so glad the recipe is so easily accessible! Thanks Kamille!
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