CHICKEN CORDON BLEU

Whenever my nieces go to our house for a visit, my mom and I always have a hard time thinking of a dish to serve for them. Just like their uncle (that's me), my nieces are really picky eaters, especially the youngest. We tried serving them common foods like hotdogs, fried chicken and other fried stuff we can think of. In the end, they just don't finish their foods.

So I tried to make them something new in their eyes. Since they want chicken and hotdogs, I tried to make my version of Chicken Cordon Bleu. It comes from a French word cordon bleu which means "blue ribbon" where according to history the original blue ribbon was a cord that an order of French knights wore around their necks in the middle ages. I do not really know the connection between this though. Anyways, during my certification course in Culinary Arts at International School for Culinary Arts and Hotel Management (ISCAHM), we also did this poultry dish similar to the Chicken Cordon Bleu (American) which is called Chicken Kiev (European).

Ingredients:

4 pieces Chicken Breast, boneless

2 pieces Hotdogs

8 sticks Quickmelt Cheese, about 2 inches long

Salt and pepper, to taste

2 pieces Eggs

1 cup All Purpose Flour

1 cup Japanese Breadcrumbs

Clean thread or toothpick

Procedure:

1. Prepare the breading for the Chicken Cordon Bleu. Place all purpose flour, beaten eggs and breadcrumbs in three (3) separate container. Set aside.






2. Slice the chicken breast to at least 1/2 inch thickness and slice in halves. Season with salt and pepper.

 

3. Arrange filling as you want, for instance, hotdog slices and cheese sticks.

4. Roll chicken fillet. Secure filling by tying it with a clean thread or with toothpick.

5. Dredge chicken in all purpose flour. After the chicken has been fully coated, tap to remove excess flour.

6. Dip coated chicken in beaten eggs. Make sure to coat it evenly with egg so as to hold the last breading for the Chicken Cordon Bleu.

7. Lastly, roll the chicken over in Japanese breadcrumbs. Remove again the excess breadcrumbs. Let it set for at least 30 minutes. Ready to fry.

 

8. Deep fry breaded Chicken Cordron Bleu at 150°C (302°F) for 5 - 6 minutes or until golden brown.

9. Drain excess oil in paper towel or strainer.

10. Remove thread or toothpick. Ready to serve.

Tips:

1. You can also add spices like rosemary, thyme and oregano (my personal favorites) in marinating the chicken.

2. If you are a pork-lover, pork is also an alternative. Mallet is also necessary to even out the thickness of the meat.

3. The reason for slicing the chicken meat thinner is to make sure that all parts of it will be cooked. Since the recipe requires rolling of the chicken, the thickness should be taken into consideration.

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