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Chicken Cordon Bleu recipe?

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We are preparing a feast in honor of my late mother before the birth of our first child, and want to make some of her favorite foods. Mom gravitated towards the heavier dishes of the 60s...chicken cordon bleu, beef stroganoff, french onion soup, etc.

Does anyone have a good chicken cordon bleu recipe they can share, or can you tell me where to find one? If the cookbook is a classic, I could get it out of the library.

I'd like to find one that is baked, not fried. I also remember her incorporating wine into the dish, though I'm not sure how one would do that w/o making the chicken soggy?

I'm thinking of making w/ the french onion soup from Julia's Way To Cook. Still need to think of a suitable dessert.

Also, if these dishes insipre a menu, do share! I'm still figuring it out!

Many thanks!

Laura

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  1. Try searching on the Cooking Light website. Here's a link to a baked chicken cordon bleu that I've tried.

    http://find.myrecipes.com/recipes/rec...

    I made a few changes like using swiss instead of mozzarella, and not pouring the broth mixture over the pieces at the end. It seemed that would have washed the crumb mixture off. You could also try to use wine instead of the broth.

    Another resource is the Joy of Cooking. I have an older edition, and used it to compare with the Cooking Light version. Best of luck!

    1. Pound out boneless chicken breasts to 1/4 inch thick. Lay on slice of ham and slice of swiss. Roll up and dip in... Shake and Bake. Yes, I said it. It's good and very 60's.

      4 Replies
      1. re: Oh Robin

        try dipping it in panko crumbs after dipping in egg.

        1. re: nosey

          Nosey....this was the exact thing I was going to say! Panko is great, and it will get crunchy in the oven.

          1. re: stacylyn

            I use panko crumbs for anything I can! Used them on salmon coated with wasabi mayo and panko crumbs last night for 12 people and they all loved it!

        2. re: Oh Robin

          I would add only a smear of Dijon mustard to the ham and swiss side of the chicken before rolling it up.