Friday, April 25, 2008

Chicken Cordon Bleu...kind of

I need some toothpicks. Or kitchen twine. And breadcrumbs.

Anyways, chicken cordon bleu is fairly simple--get some chicken breasts, cover one side with breadcrumbs (using the flour/eggwash/breadcrumb method), butterfly and pound to a uniform thin length, add ham and swiss, and roll it all up. Oh, and tie it up, or stick toothpicks through the seam so that it doesn't unroll on you.

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Since I don't have either, I tried cooking seam side first, in an attempt to make the chicken hold its rolled-up shape. It kind of worked. Alternatively, you can cook them in the oven.

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This isn't in the recipe, but I tried making a sauce from the fond. It doesn't look that appetizing in this picture, but it actually tasted pretty good. Add chicken broth to deglaze, scrape up the fond, and add a bit of milk. Then add some flour, and bring to a boil to thicken. Mount with butter (that means whisk in a bit of butter right at the end). If you have a strainer, I suggest using it, cause this sauce looked pretty ugly.

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Cut up the chicken cordon bleu, and serve over some starch.

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