Chicken Cordon Bleu

The other day, I was watching an old black and white movie and a woman in the movie said that she had made ‘Chicken Cordon Bleu’.
I’d heard of cordon bleu entrées several times over the years, but usually in reference to a restaurant menu. I don’t know why it never occurred to me that it could be made at home. I wondered just how hard it would be to make.
I went surfing around and came upon a really good recipe and decided to give it a go. I’m surprised at how easy the ‘Homemade Chicken Cordon Bleu’ recipe is to make.

This is one of the few recipes that I made real close to the published recipe.
I used:
Panko bread crumbs
Deli Black Forest Ham
Swiss Cheese slices
I didn’t use toothpicks, the chicken stayed rolled up quite nicely without them.
I checked the internal temperature of the chicken and made sure it was over 165°. I’m real careful about that.

I served the Chicken Cordon Bleu with baked squash and a baked yukon gold potato.
It was a hearty meal and very tasty. My husband sure enjoyed it too.I condsider my attempt at making Chicken Cordon Bleu a success. I’m always happy to add another tasty recipe to our menu.

Have you tried any recipes that were inspired by a mention on a movie or tv show?
Was it a success?

Wishing you a successful rest of the week.

 

 

recipe can be found at:
Taste of Home – Homemade Chicken Cordon Bleu

 

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12 thoughts on “Chicken Cordon Bleu

    • Hi Tonymarkp
      Welcome to my blog.
      I agree, it is curious where the word bleu came from. Recipe have some of the strange names and phrases sometimes.
      Thanks for visiting and leaving me a comment.
      I hope you’ll visit again sometime.
      🙂

      Liked by 1 person

  1. Oh I love Chicken Cordon Bleu! I usually make it with swiss cheese, cause swiss is yummy and usually on hand for my sandwiches I take to work for lunch. 🙂 I’ve also made it with provolone cheese, which is also yummy.

    I feel like I have tried at least a couple recipes because of hearing about them on TV shows or movies but for some reason I can’t think what they were specifically right now. I can say there is one I want to try: Braciole which there is an entire episode of Everybody Loves Raymond about. I did try a certain blend of tea because a character in a book I was reading (and very much enjoying) enjoyed it as her favorite tea. I learned that creamy earl grey isn’t my favorite tea ever, but it isn’t totally awful either.

    Liked by 1 person

    • Thanks CW,
      Swiss cheese has a really nice flavor and is very versatile. We use it a lot.
      It’s interesting how drinks or foods sound so good in books or in a movie and in reality not be so hot. I guess that’s a compliment to writing skills of the writer. And sometimes, the foodies are winners. 🙂

      Like

  2. Looks delicious! Isn’t it great to find a recipe that works? I didn’t get a recipe from TV or movie, but I recently tried a recipe from Pinterest that is delicious and was pretty easy to prepare. It is Chicken Tetrazzini. The recipe makes a lot, so it’s good for a get together, too. Enjoy your weekend 🙂

    Liked by 1 person

    • Thanks so much Ginny,
      I agree it’s great when a recipe works and is really tasty. Chicken Tetrazzini sounds delicious. It’s helpful to find a tasty recipe that makes a lot. You can feed several folks or freeze the leftovers for later. Have a great weekend. 🙂

      Like

  3. Just another great way to use that chicken that could have come from our farm. 🙂 I’m not much of a recipe follower unless I know it’s one the farmer would like. However, I did make a Hummingbird cake from a farm magazine recipe and it was good.

    Liked by 1 person

    • Thanks so much Charlotte
      Did you know that whenever I buy chicken I wonder if it may have been raised on your farm. I figure not, but you never know. I like thinking it does though.
      Hummingbird Cake sounds delightful. A sweet treat for sure. Magazines is one of my favorite places to find recipes. I still get magazines, they’re an enjoyable break from the internet and digital devices. 🙂

      Like

  4. This recipe looks delicious. How did you flatten the chicken? I always tend to shy away from making Chicken Cordon Bleu because it sounds like a major process to get the chicken thin enough.

    Liked by 1 person

    • Thanks so much Sheryl
      I used a meat tenderizer mallet. I flattened the breast down to about 1/2 inch. The recipe calls for 1/4 inch, but I thought that was too thin. If it had of been beef or pork I think that thinner would’ve worked okay. 🙂

      Liked by 1 person

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