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Discussion Starter · #1 ·
The original recipe came from Chef Albert - Cook Like a Pro - Family Circle, 4/3/90

I have substituted Brandi's Breading for the seasoned flour and bread crumbs found in the original recipe.

6 boneless skinless chicken breasts, flattened to 1/4 inch thickness
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
1½ to 2 cups of Brandi's Breading
4 eggs
2 tablespoons water
coconut oil for frying
2 tablespoons butter
2 tablespoons lemon juice


Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold its shape during cooking).

Beat egg and water together in a shallow dish. Coat the chicken rolls with the breading mix, dip into the egg and then again into the breading mix. Refrigerate once more for a short while (this helps the breading stay put during cooking).

Sauté chicken in 1/4 inch of hot oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.

Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.
 

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Discussion Starter · #5 · (Edited)
Family joke about this recipe:
I taught my kids to cook as soon as they could be trusted with the stove, I wanted them to learn there won't always be someone around to cook FOR you.

So when one of them was in college, he invited a young lady over for dinner & fixed this cordon bleu. She was so shocked, she admitted to him that she & her mom had been discussing what he might serve, and decided "prob'ly spaghetti". :rolleyes:

So the cordon bleu didn't win her heart, but they remain friends to this day. And some months later, the young lady was invited to dinner by another swain. That time she WAS served spaghetti, and when she couldn't suppress a giggle, the poor culinarily-challenged guy asked "What were you expecting? Cordon Bleu?"

So of course she couldn't resist coming back to tell the rest of the story to the guy who had started the whole cordon bleu thing & set the bar so high! :D :D :D
 

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Discussion Starter · #6 ·
Methinks this is going on the "handy snacks" list too . . . been enjoying it cold today - little pinwheel slices with a dab of lemon butter. So another addition to the hot wings/deviled eggs/raw almonds/cheese stix/beef stix/etc., brigade! Yummmm :D
 

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Discussion Starter · #8 ·
It's kind of a nuisance to make & I prob'ly use a jillion toothpicks keeping it together, but it's a tremendous treat! My worst chore is getting the chicken flattened enough. I've been mulling over using pork tenderloin instead of chicken - that's what they use at our favorite local restaurant.

The breading is a recipe we stumbled over online - Brandi's Breading. I've tweaked for our taste to using equal parts of the ingredients . . . I think Beefy has tweaked with additional spices/herbs, and it's at least as good as the flour and/or crumbs breadings I've used all my before-D life. I make it in big batches & keep it in the freezer at all times.
 

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Discussion Starter · #12 ·
All I know is what was on the boneless stuffed chickens that I was buying from a gourmet butcher shop. They're no longer in business, but I just Googled elastic string (Ronco sells it but are out of stock). Butcher's string, kitchen string can be purchased at grocery stores per Google. But, a good recommendation was to ask in the butcher dept and they might will give you some.
Sunuvagun! I do use kitchen twine on rare occasions, so I guess I could try that . . . the toothpix make it a little more difficult to turn the rolls evenly in the skillet during the browning stage, so tying might be better, if it wouldn't disturb the breading when removed. Thank you!!!
 

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Discussion Starter · #13 ·
I poked around & discovered that our favorite German restaurant makes their cordon bleu using pork tenderloin instead of chicken. When pork cutlets went on sale the other day, I grabbed a pkg. to try it out. Voilà! They're bigger (they've been run through the tenderizer) & much easier to use than chicken (for me at least); I didn't need a single toothpix to hold things together & the cheese didn't melt away & escape during cooking! :cool: We couldn't tell any difference in the quality of the rolls either, so I think from now on it'll depend on which is cheaper.
 
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