Je Tries to Cook: Chicken Cordon Bleu

I told my husband that I’m planning to cook something for lunch the following day. I asked him if he had something in mind. He immediately said, CHICKEN CORDON BLEU with sparkle in his eyes! I’ve tried cooking it for the first time when I was alone in the faraway land of Minnesota. I tried it again as soon as I came back, but I never had the chance to cook it again.

My mom bought the chicken, but I was a bit disappointed because it wasn’t filleted properly. The skin wasn’t even removed. I spent a total of 10 minutes being depressed while looking at the retaso chicken, but I figured out that I’d just make the most out of whatever we have in the kitchen.

INGREDIENTS:

1 tbsp cooking oil

bread crumbs

iodized salt, white pepper and seasoning granules

4 pieces of chicken breast, flattened

4 pieces of ham (Apologies for the extra one in the photo)

butter or margarine

cheddar cheese

1 can evaporated milk

250ml all-purpose cream

1 tbsp Parmesan cheese

DIRECTIONS:

1. Cut the cheese into thin slices. Traditionally, Swiss cheese is used for chicken cordon bleu. Pero since pang sashal 'yun, cheddar cheese na lang. Harharhar!!!

2. Mix the salt, pepper and seasoning granules in a small bowl. Rub this mixture on both sides of the chicken.

3. Place a piece of ham and three slices of cheese at the center of the flattened chicken breast. Please take note that my dad said that two slices of cheese are already enough. You might want to consider his advice. :p

4. Roll up the chicken, and put toothpicks to keep everything in place.

5. Roll the chicken into the bread crumbs. You may opt to coat the chicken first in egg then dredge in flour before rolling in the bread crumbs. I hope I thought of this sooner than later. The first two times I made chicken cordon bleu, I didn’t do any of these. Now, that’s an improvement! :p

6. In a heated pan with oil, add 3 tbsp of butter. Then, cook the chicken for 5 minutes on both sides.

7. Put the chicken in a baking dish, then bake in a preheated oven for at least 25 minutes.

8. Using the same pan where you fried the chicken, add the evaporated milk. After a few minutes, add the all purpose cream.

9. Add 3 tbsp of grated cheese and 1 tbsp of Parmesan cheese. Continue mixing until the sauce gets thick.

10. Slice the chicken into individual servings. And please don't forget to remove the toothpicks. :)

11. Drizzle the chicken with white sauce.

Sorry, ang chaka ng plato namin! :p

If you’re following this recipe (hopefully not :p), you may consider dividing the sauce ingredients into halves. There was some leftover sauce which we later on used for chicken macaroni soup. Teehee!

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