Tuesday, 29 May 2012

Chicken Cordon Bleu










One of the things I love to do is cooking specially for Frederick.  He may be a finicky and fussy eater but he appreciates what I cook and advises me what and how to improve.  That’s why, I often research for something new and something special to cook for him.

This time I did Chicken Cordon Bleu.  Chicken Cordon Bleu, is a French-inspired poultry dish, but from what I have the dish was actually developed in the United States by chefs imitating stuffed meat dishes from Europe.  Cordon Bleu is actually a French word that means “blue ribbon”, which in French culinary tradition, the Cordon Bleu or blue ribbon is awarded to food or chefs of particularly high quality.

Chicken Cordon Bleu is almost similar to chicken kiev which is a European chicken dish stuffed with seasoned butter, dredged in bread crumbs, and fried.  It is also similar to the Swiss dish veal cordon bleu , in which veal is wrapped in ham and cheese and fried.

The basic components of Chicken Cordon Bleu are chicken, ham or bacon and  cheese.  Some will dredge it in bread crumbs but I dredged mine in potato starch as I don’t normally buy bread crumbs.  Though the dish is fried, health conscious people avoiding fried foods can also bake it.

Here’s my take on CHICKEN CORDON BLEU.    


Ingredients:

Chicken Fillet, thinly sliced - 6 pcs

Sweet ham - 6 slices

Cheddar cheese – enough to stuff 6 pieces

Ground black pepper

Potato Starch

Butter, melted

Salt and pepper to taste

Oil for frying


Cooking Procedure:

1)     Make a thinly sliced chicken fillet.  Rub with salt and pepper.

2)     Cut one slice of ham in 2 then wrap it around the cheddar cheese

3)     Wrap the chicken fillet around the ham and cheddar cheese roll.  Bind it with a tooth pick

4)     Melt the butter. Submerge the rolled chicken in the butter then drench it with potato starch.

5)     Heat the oil in a pan. Deep fry the starch-drenched chicken roll for 5 minutes.
           


© Fresha-licious (28May2012)

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