|Dinner is served|
Unfortunately, being under review deadline, I spent the majority of my weekend running through the disappointingly linear experience that is Nilin's adventure, meaning I wasn't left much time for fancy French cookery. Oh, well, I guess it's time to break out the chicken cordon bleu. Like most French country cooking, chicken cordon bleu is surprisingly easy to make and depending on what kind of cheese you use, it can be a great budget meal, to boot! I served this with some simple steamed asparagus and garlic bread because garlic bread is a huge hit with husbands and 5-year olds. Recipes below.
There are only three of us, so this recipe feeds two adults and one 5 year old, but you can easily double or triple it to feed a crowd.
Chicken Cordon Bleu
2 boneless, skinless chicken breasts
2 slices ham (I used smoked applewood, but you can use any type of ham you fancy)
1/2 c. shredded Gruyere or Swiss cheese (the latter is more budget-friendly)
1/4 c. flour
1/2 c. panko breadcrumbs
2 T. melted butter
2 tsp. dried thyme leaves
1 tsp. garlic powder
salt & pepper to season
|Before the flattening|
|Get some muscle into it. Work out that frustration with shoddy camera and sticky controls!|
|And that, my friends, is a flat piece of chicken.|
|Yes, I still have Christmas Saran Wrap. Stuff lasts forever.|
|Tube of meat. Not the best way to describe.|
Bake in the oven for 25-30 minutes or until cooked through. But while you're doing that, let's make some garlic bread. Whaddaya mean garlic bread isn't French? Okay, fine, but people love it and it goes so well with chicken cordon bleu!
1 small loaf french bread
1 stick butter, softened
2T. dried parsley
2tsp. garlic powder (or more, I don't know how crazy you are with garlic)
1/4c. grated Parmesan cheese.
|Buttery, garlicky, bready goodness.|
I like asparagus for it's flavor. This is the simplest way to present the crunchy green. The good thing is if you need a sauce to drench the flavor, the aspargus is already cooked and ready to go!
1/2 lb. asparagus
Salt to taste
Take four paper towels and get them nice and wet. Lay them so you have two stacked on top of two and spread your asparagus out in a flat layer. Sprinkle some salt across and roll up the asparagus so you have a nice bundle. Place in the microwave and cook 3-4 minutes until crisp yet tender. That's it. Really.
Some people like to make a cream sauce or top the cordon bleus with more cheese when they are baking. I don't because it adds unnecessary calories and cordon bleu is so flavorful on its own. Plus, you already have oozy cheese in the center.
Of course, some people are also willing to forgive Remember Me's shoddy controls and linearity. I'm not. Different tastes, and all that.