Wednesday, 22 April 2015

Chicken Cordon Bleu

Chicken Cordon Bleu



I was introduced to this dish when my family was relocated to Shanghai about 12 years ago. I was not used to the local Shanghainese food back then. So I cooked simple & easy meals daily with some 'elaborated' cooking on some weekends. Groceries shopping at supermarket gourmet section saw those ready breaded chicken meat wrapped with ham & cheese. All I need was to pan or deep fried, served with soups & salads and it became my kids' favourite dish.

According to info:
Chicken Cordon Bleu is a French-inspired poultry dish. A delicious French classic, Chicken Cordon Bleu is made by rolling with ham & cheese, then breaded and pan fried, deep fried or baked. 
Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish.

When we returned home after 3 years of short stay in Shanghai, I tried to find the ready breaded Chicken Cordon Bleu in the local supermarkets but don't seen available. So I Google for the recipe and I've made quite a few times, with variations of serving different side dishes, with creamy sauce to the entrée.


Here's sharing this baked version of Chicken Cordon Bleu, recipe adapted from skinnytaste with slight modifications made in blue below.

Chicken Cordon Bleu
Servings: 3
Makes 12

Ingredients:
cooking spray (I used olive oil)
12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
60g seasoned breadcrumbs (I used panko breadcrumbs)
45g grated parmesan cheese
5 oz (6 slices) thinly sliced lean deli ham, sliced in half
6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions:
Preheat oven to 230°C. Spray a large non-stick baking sheet with cooking spray.
(I set my oven temperature to 180°C, lightly greased the baking sheet with olive oil)

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray (omitted) and bake about 25 minutes, or until until cooked.

Dinner is ready !


Enjoy !

Happy baking & cooking  ^-^! Have a great day!

Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe 

 


12 comments:

  1. Hi Karen,

    I would cook everyday if I could... I'm like this now :D Nice that you are cooking for your family more often when you are living in Shanghai.

    Like the oozing cheese of your chicken cordon bleu... Very fanciful for an everyday dinner :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe. I was not working in Shanghai ... so I cook (simple meals) almost everyday ... hee ... hee !

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  2. Hi Karen:)
    Your Chicken Cordon Bleu looks delicious! It use to be a staple around our house when I was growing up, for company only that is, lol...My mother would think she was cooking something fancy and oh so French, lol...I think she wished she was Julia Childs sometimes. I haven't made it in years!

    Thank you so much for sharing, Karen...Bon Appetit!!!

    P.S. I'm not back to blogging yet, just wanted to pop in to say hi:)

    ReplyDelete
    Replies
    1. Hi Hi Louise,
      So glad you pop by ... hope everything turns out well for you.
      Oh yea ... a touch of French sometimes for me too ^-^!

      Delete
  3. Karen, I have heard of this dish but haven't had a chance to try it. What you have cooked looks really good!

    ReplyDelete
    Replies
    1. Phong Hong,
      The chicken breast meat is usually used but it doesn't taste dry or hard as lightly pound to make it thinner. Do give it a try.


      Delete
  4. Karen , nobody can't resist a ham and cheese-filled chicken and yours sure look very appetizing ! It may sound difficult to prepare with the fancy French name , right ?! I , for one can't resist this kind of deliciousness :D

    ReplyDelete
    Replies
    1. Hi Anne,
      Thanks, it's not too difficult to whip up this dish. Occasionally I would make some sauce to go with it ... really delicious ^-^!

      Delete
  5. Replies
    1. Hi Carolina,
      Thank you for dropping by ^-^

      Delete
  6. Hi Karen,
    This is simply luscious! My boys would be so please if their mum cook a French dish ..hehe
    Really I am going to try this! See my to do list is longer then a locomotive :p
    Thanks for shairng this to LTU!
    mui

    ReplyDelete
    Replies
    1. You're welcome Mui. Hope you'll enjoy this French entrée !

      Delete

Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.