Tuesday, December 7, 2010

International weekend in our kitchen , part 2: Chicken cordon blue

Here is the 2nd part of the post which is not in the dessert category. let me be honest , I am not big fan of food ( like actual meal), but I love dessert specially cakes. Once If I have to choose between a deliciouses cake and an actual meal, I would choose cake. I know, it is not normal and very very bad, but what can I do
My name is Mania and I am a cake person !
So I barely experience new cookings but in baking I am all open to new things.however when I saw this post on Juliet's blog (http://julietgabriel.blogfa.com/post-204.aspx) I couldn't resists and decided to make it on the weekend.

After doing a little bit of research on the history of this name and recipe, I found out that "Cordon blue" is the name of very famous cooking schools in Europe; teaching mostly the classic French techniques of cuisine and pastry  ( has branches every where and here in Canada too) and this title would be given to chef that achieved high levels. But it is not clear yet where the dish is originated, some of the countries like Germany, France and Italy have the same dish which is based on veal or chicken wrapped around stuffing, another meat, cheese or any combination similar to these, then breaded and fried. maybe it is because they replaced the usual meat for wrapping with chicken that they named it cordon blue!
So it could be from anywhere. enough with the history and let's cook some chicken cordon blue.

Ingredients :
These materials are enough for 3 complete chicken breasts, which turned into 6 chicken cordon blue.
Chicken breasts 3 pieces
Salami enough for 3 chicken breasts (Jambon or smoked ham is also fine)
Mixture of cheddar and mozzarella cheese for stuffing ( or any kind of cheese you like)
Mixture of bread crumbs and flour ( even each one by itself would be enough)
Eggs 1
Milk 1 tablespoon
Salt and pepper as much as you need
Butter (melted)   3 tablespoon
Oregano  1 teaspoon


First slice the chicken breast in half ( now each section is thiner). cover with plastic and beat it with a mallet or   a back of a cup. be careful not to beat too much to prevent from tearing down. 



Then cover the 2 sides with butter, salt, pepper and oregano. 


Now spread a slice of Salami ( Jambon or smoked ham) on the chicken, put cheese on it and roll the salami, then roll the chicken breast; and secure it with toothpicks. now put it in the fridge for a bout an hour. so the different flavors absorbs to the chicken.

In a clean dish mix the egg with milk; in another dish put the mixture of bread crumbs and flour. use one hand for the eggs and another for the flour to prevent any mess. (you could also push in the cheese that are coming outside )


Put the rolled chicken in the egg dish and cover it in the eggs completely; then transfer in the dry dish and cover it with the flour (with your dry hand).



Now fry it in the hot oil. till it is golden on every side.

In my opinion, this is one of those things that you can play around with. like add sliced vegetables ( like parsley) to the center with cheese; or instead of frying you could cook it in the oven (at 375 F for about 30 minutes or till it is done) and cover it white mushroom sauce ( or any kind you like and goes well with chicken).
Thanks Juliet and , Bon App├ętit !  
Mania

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