I have been wanting to make Cordon Bleu again for a while. In fact, I think we should all make it. Because it is delicious. And actually pretty easy.
Here is one of my favorite recipes (it is a combination of the traditional Martha Stewart with Betty Crocker, and one small addition I made).
It makes six servings. Adjust accordingly.
3 boneless chicken breasts
6 slices sharp cheddar cheese
6 slices smoked ham (I love to use Black Forest)
1 bowl of flour (the kind you would use to eat cereal)
2-3 large eggs
3 tablespoons butter
1 cup chicken broth
1 cup heavy whipping cream
1/2 cup white wine (do not use sweet wine)
1 pinch basil
generic cooking spray
1 bowl seasoned bread crumbs (I prefer Italian seasoning, and as for the bowl, same size as the one you are using for the flour)
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
Cut the chicken breasts in half and pound them until they are ¼ to ½ of an inch thick. Place one slice of cheddar cheese and one slice of ham on each piece of chicken. Roll up the chicken with the ham and cheese inside.
In a separate bowl beat the two eggs (maybe three).
Coat the chicken in flour. Coat the chicken in egg. Coat the chicken in the seasoned bread crumbs. Place the chicken, seam down, on a baking pan which has been pre-sprayed with Pam, or any other cooking spray. Stick a toothpick down the center to hold everything in place.
Place half a tablespoon of butter on top of each piece of chicken.
Cover the dish with aluminum foil.
Put the chicken in the oven for 30 to 40 minutes, or until the chicken is cooked all the way through.
In the meantime, in a medium sauce pan, mix heavy whipping cream, chicken broth, white wine, a pinch of basil, and a tablespoon of flour. Bring it to a boil. Turn off the stove.
Five minutes before the chicken is ready to come out of the oven, pour the sauce mixture all over it, and continue baking without the foil.
Once the chicken is ready, let it stand for five minutes, and serve.
And then giggle with happiness as you take your first bite!