Friday, June 6, 2008

Chicken Cordon Bleu ***

One of my friends gave me a chicken cordon bleu recipe a couple of years ago and I made it for a while until one day Bart said "I don't think we should make this ever again. I don't like swiss cheese." Well.

(Also, I had made this dish at least 15 times).

Fortunately, just a week later, my mom sent me a new cookbook that had a recipe for chicken cordon bleu that was filled with cream cheese. Bart is, if possible, an even bigger fan of cream cheese than I am.

People, this is the best chicken cordon bleu ever. In fact, I am desperate for some right this very moment (yes, it is not even ten a.m. I make no apologies).

Chicken Cordon Bleu
(from Y'all Come Eat)

4 boneless skinless chicken breasts
6 ounces of softened cream cheese
1/2 tsp paprika (you can do chili powder, supposedly, if you like it spicy)
1/4 cup diced ham (I just chop up some lunch meat)

2 eggs
Breadcrumbs (preferably seasoned. Or just sprinkle in some salt and pepper and various herbs).

Preheat your oven to 400 degrees.

Pound each of the chicken breasts with a rolling pin until they are flat and even. Mix the cream cheese, ham, and paprika in a bowl. Scoop 1/4 of the mix into the center of each chicken breast and wrap the chicken around the cream cheese (try not to drool with the deliciousness).

Get three plates (small, probably) and put about 1/2 a cup of flour on the first, 2 beaten eggs on the second one, and 1 cup or so of breadcrumbs on the third. Roll each of the chicken lumps (er, bleus) in the flour first, then the eggs, then the breadcrumbs. Then stick them in a greased casserole dish and cook them up for about 25 minutes (or you know, until they don't look pink and filled with delicious salmonella).

And eat. And eat. And eat. Until you die.

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