What is Chicken Cordon Bleu?
The dish is believed to date back to the 1940s and originates in Switzerland where it was a schnitzel made with cheese. It’s believed that a woman chef in Brigg didn’t have enough portions for 2 large bookings. So she stretched what she had by stuffing chicken with cheese and ham.
How it was made...
Recipe Notes:
- Used Sargento thinly sliced swiss
- Used Boar's head low sodium ham
- Used Land O' Lakes canola oil light butter
- Remove toothpicks before serving
- Some in my family like more ham and swiss in theirs. That changes the macros but you do you!
RECIPE:
2 oz reduced sodium ham
16 ounces thinly sliced chicken breast
2 tbs all-purpose flour
1 tsp paprika
1 tbs light canola oil butter
2/3 cup white wine
1 package no sodium chicken granules
2 tsp cornstarch
1 cup evaporated skim milk
Kosher salt
1. Season chicken on both sides with Kosher salt. Place 1 slice of cheese and 1/4 of the ham on each slice of chicken. Roll and secure with toothpicks. Combine flour and paprika. Roll the chicken into the flour. Set aside. Heat a dutch oven or braiser to medium heat [I used dial 3-4]. Coat the pot with nonstick spray, add the butter. Put the chicken top side down into the pot. Let it brown, approx. 4 mins. Flip and brown on other side, 3-4 mins. Stir in wine and broth mix. Reduce to low. Cover and cook until chicken is cooked through, approx. 10 mins. Remove chicken and keep warm.
2. Stir cornstarch into milk. Gradually stir the mixture into the pan and stir constantly until thickened slightly, about 2 mins. Drizzle sauce over chicken and serve.
This recipe was from Prevention Magazine circa 1993. I haven't been able to locate it. What I have is the magazine page from way back when!
Comments
Post a Comment