Comments on: how to make chicken cordon bleu

By: Jenny

Jenny — Sun, 29 Aug 2010 01:19:50 +0000

A note on the pilaf, I really like the box stuff too, and have found that 1-2 oz onion finely chopped, sweated in 2 (or more, yum!) tbsp butter in a thick bottomed pot with two “shakes” tumeric (not much) two cloves minced garlic makes almost the same flavour. I never bother to add the pasta part (because I’m always out…. durr) but sweat the onion & garlic a little and then add 1 cup basmati rice and toast it until the grains pop a little. This will make it come out fluffy in the end!!!! add two cups WARM chicken stock and boil. Then turn down to low, and simmer covered for 20 minutes. Let rest for 5, and serve!

This is a variation of a recipe I learned at Le Cordon Bleu culinary academy, and I swear by it.

happy eating!!

By: brittney

brittney — Sat, 12 Sep 2009 16:16:20 +0000

I made this last night for me and my honey, YUMM. I always thought cordon bleu would be so much more difficult, but this was basics!! and yes, very fun to stab the bugeez outta the little chicken balls of goodness. Mmmmm… I ended up using “thin cut chicken breasts” or something, i think they’re just pre-butterflied (and thank God, because my knifes are in desperate need of some sharpening…) but I still needed to pound the sh** outta them. Any reason to pull out the ol giant wooden chicken smasher and start bangin up a storm for my crappy neighbors. =) And the chicken seemed to thick to wrap, but other than that…. THIS WAS DA BOMB!!!

By: raych

raych — Wed, 29 Apr 2009 02:34:59 +0000

I made these tonight and the whole time I couldn’t stop repeating the phrase ‘meat purse’ to myself and chortling. It went something like this: *wraps chicken around ham* Hee hee, meat purse. *Joel, from other room* What’s going on in there? *me* NOTHING! *chortles*

I used chicken breasts but I am, how you say, bad at butterflying things, so one of the half-breasts was pretty much just chicken shards. I had to hold it together with, I swear to you, something like eighty toothpicks. It was still delicious.

By: Erin

Erin — Wed, 08 Apr 2009 02:27:53 +0000

Great images! True confession time: I made stuffed chicken a few months ago and totally used the colored toothpicks not even thinking about the possibility that the color might run while the breasts baked. I don’t think my boyfriend was very impressed with my blue striped dinner. Sheesh…even Mark Darcy at least tried Bridget Jone’s “blue soup.”

By: Marci

Marci — Mon, 06 Apr 2009 18:17:44 +0000

I made this for my husband and he was FLOORED that I did it myself. I am not a cook, but I thought this recipe looks easy enough for me to handle. It was delicious! I used chicken breast, and it needed to cook a bit longer than 25 minutes, but easy enough to adjust that part. Just a thought, could you put a “Print This Recipe” link on your site? The only way I could find to print this was to get a whole bunch of extra stuff too. Thanks, you’re awesome!

By: Laura

Laura — Thu, 26 Mar 2009 16:04:18 +0000

Great recipe! Thanks!

By: gina's weight watcher recipes

gina's weight watcher recipes — Wed, 25 Mar 2009 17:04:27 +0000

I have always loved chicken cordon bleu, I will be making this soon!!

By: Chester

Chester — Sun, 22 Mar 2009 15:05:30 +0000

I love your multicolered toothpicks!

By: Big Boys Oven

Big Boys Oven — Sun, 22 Mar 2009 02:48:17 +0000

you make this look so simple and delicable!

By: Becky

Becky — Sat, 21 Mar 2009 05:52:46 +0000

Well, I made it! It was delicious, wonderful, and best of all, I LOVED making it! It was fun, super quick, and delicious…. I was so proud, and the fiance gobbled it up.
Now I have some faith in myself to try making something else from scratch…!