CABANA BOY COOKS: Chicken Cordon Bleu

Thursday, May 3, 2012

Chicken Cordon Bleu

Chicken Cordon Bleu

(4 servings)

Ingredients:

4 – 4 to 6 oz. Boneless Skinless Chicken Breast

As needed - Salt & Black Pepper

4 oz. (4 slices) Ham, each cut in half

3 oz. (4 slices) Swiss Cheese

3 tbsp. Butter, melted

½ cup Bread Plain Crumbs

½ cup Panko Bread Crumbs

Directions:

Take each breast and pound it out to ¼ inch thickness. Sprinkle both sides of each breast with salt and pepper. Center the chicken breast in front on you with the longest side closest to you. The short sides will be to your left and right. Take one half of ham slice and center on chicken breast. Top the ham with a cheese slice and another half of ham slice. Starting with the short side on the left of the chicken breast, pull and fold over the ham and cheese at the point where they meet. Repeat the process with the right side. Now take the long side closest to you and fold it over the ham and cheese. Bring the long side away from you towards you and over the ham and cheese. This should lap over the other 3 sides and cover all of the ham and cheese. Using toothpicks secure the bundle and repeat with remaining chicken breast. Place melted butter in a low sided bowl or pan. Combine the two types of bread crumbs in another similar type bowl or pan. Take the chicken bundle and dip in the butter coating completely and then into the bread crumbs. Be sure to press the bread crumbs all around the bundle and place in a 9x13 sprayed baking dish. Repeat with remaining chicken bundles. Place baking dish in a pre-heated 350 degree oven for 30 to 40 minutes or until juices run clear and it has browned nicely. Remove and let set for 5 to 10 minutes before serving.

Note: You can use expensive or inexpensive ham and cheese for this dish. It depends on your budget and tastes. Shredded cheese works well too.

Ideas for Future Efforts

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About the Blog

Cabana Boy Cooks is a food blog that gives a little insight and help on Tuesdays. That is followed by recipes on Wednesdays and Thursdays each week. This blog is for all who enjoy cooking but is geared towards new & inexperienced cooks.

This food blog came about because I wrote a cookbook for new and inexperienced individuals wishing to learn their way around the kitchen. It is an extension of that cookbook and offers more than 600 recipes here. The cookbook has an additional 125 recipes plus helpful instruction and advise..

I try to offer recipes that cover all aspects of cooking. You'll see on the tabs above that the recipes are broke into categories. Gluten-Free and Vegetarian recipes are marked behind them with a (GF) or (V) sign. Many of the other recipes can be adopted to meet gluten-free or vegetarian by making minor changes.

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More Than Your First Cookbook

Every year, thousands of young people graduate high school or college and find themselves on their own for the first time. Amid all the excitement and freedom that comes with this fresh start, many of these newly independent people will find themselves out of their comfort zone when it comes to one critically important area--food.

This cookbook helps those people establish a new comfort zone in the "Kitchen" and learn to enjoy being creative in their culinary pursuit.

The cookbook draws on all the years of my life to collect the recipes, tips, anecdotes and life advice that will help everyone. From safety and sanitation to menu planning and budgeting, I walk new cooks through all the basics of food preparation. A great gift for children or grandchildren just beginning to cook for themselves and a useful reference for more experienced cooks, this cookbook offers readers 125 mouthwatering recipes to match all tastes and abilities. I believe that cooking should be fun and personal, so all the recipes leave room for experimentation. There are even tips on how to make a few of the dishes fit into a vegetarian diet.

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A few years ago, my granddaughter discovered she has Celiac and needs to be Gluten-Free. I started doing a special week of Gluten-Free information and recipes on this blog then and they appear every four (4) weeks. So if you happen to be on a Gluten-Free diet or know someone that could this help, please check it out.

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About the Blog's Author

I spend over 40 years in the food industry doing everything from pot scrubber/dishwasher to managing around 250 employees. In 2009 I retired from my career to start a new adventure. That adventure was to write and publish a cookbook for new and inexperienced cooks. Many of my years in the industry involved working in "Higher Education." I saw a need for such a cookbook as I watched college students move on to a life on their own. So it has become a mission of mine to help anyone that wants to improve their cooking skills and learn to enjoy being in the kitchen.

In April of 2011 I started my food blog "Cabana Boy Cooks" as a continuation of the cookbook. The blog covers many areas and topics. It also offers at least two (2) recipes a week not found in the cookbook. There is now over 200 recipes for you on this food blog.

Once a month, I write a food column under "Cabana Boy Cooks" in the weekly newspaper, Nodaway News Leader in Maryville, MO that includes a recipe. Some of the recipes are from this food blog and others come from my cookbook "More Than Your First Cookbook"