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History on Chicken Cordon Blue
The dish chicken cordon blue is a French-inspired poultry dish, although evidence suggests that it was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin: chicken cordon blue means “blue ribbon” in French,
and in French culinary tradition, it is awarded to food or chefs of particularly high quality. The most similar European dish is chicken Kiev, chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. The dish was also likely heavily influenced by veal cordon bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.
he basic components of chicken cordon bleu are chicken, ham or prosciutto, and a cheese such as Swiss or Gruyere. chicken cordon bleu is a dish that is well known to many American diners
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4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs
Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl
to make a filling. for the chicken cordon blue
Preheat oven to 350F. Rinse chicken with cold water and pat dry with
paper towels. Cut a slit in the side of each breast to form a pocket.
Stuff each pocket with 1/4 of filling. Press to close or secure with
In a flat dish, combine yogurt and milk. Dip each breast in yogurt
mixture; turn to coat well. Roll in bread crumbs and place in
well-greased baking pan.
Bake at 350 for 45 minutes or until done.
Serve with pasta and zucchini.
Hope you enjoy this recipe of chicken cordon blue
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