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.
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)
Milk 1 tablespoon
Salt and pepper as much as you need
Butter (melted) 3 tablespoon
Oregano 1 teaspoon