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.


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.


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.


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