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This easy chicken cordon bleu recipe is my father-in-law's favourite dish when they visit our home. He always asks us to prepare this meal for them during their visits. It has become a tradition to serve cordon blue during all family visits to our home and everyone loves it, including my little niece.
Cordon bleu is a dish of veal, pork, or chicken, breaded and wrapped around ham and cheese filling and pan-fried to golden deliciousness. The phrase cordon blee means the highest class or standard of quality in cooking. It is interesting that a simple meal like cordon bleu is referred to as the highest quality in cooking. The phrase should not be confused with the cordon-bleu pet bird, which in my opinion should not be eaten.
We chose Gruyère cheese for the filling. It is a hard swiss cheese, ideal for melting. Jarlsberg or Emmental shouild also work well.
Thank you and happy cordon bleu cooking.
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Thank you and happy chicken cordon bleu cooking.
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Serves: 4
5.00 from 6
The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Susan Hauptflesch
Fantastic chicken cordon bleu recipe. 5.00Respond to Comments
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Marinda van Breda
No fuss, tasty, quick and easy chicken cordon bleu recipe. 5.00Respond to Comments
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Larry Hogan
Delicious chicken cordon bleu recipe. Thanks for sharing. 5.00Respond to Comments
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Nole Hardik
Delicious chicken cordon bleu recipe. Thanks. 5.00Respond to Comments
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Ian Hunter
This is how chicken cordon bleu should be prepared. 5.00Respond to Comments
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