Tuesday, January 19, 2010

Chicken Cordon Bleu II

While aimlessly browsing for something easy but tasty as the first dish of the year, I went on AllRecipes.com and found Chicken Cordon Bleu II. It looked fairly simple - few ingredients, few preparation, short cooking time... and the five star rating from its two thousand reviews made it a no brainer.

I read some reviews and followed MEGBY's variation posted on Nov. 3, 2003.

Step 1: - Pound/Jaccard the chicken breast; add ham and Swiss cheese in the middle and secure with toothpicks.

Step 2: - Brush chicken with egg, bread with breadcrumbs, then fry in butter until both sides are golden brown.

Step 3: - Put in oven for 20 minutes at 350 degrees.

Step 4: - Mix heavy whipping cream, white wine, chicken bouillon granules and cornstarch in a bowl. Simmer in a pot for 10 minutes or until boil right before the chicken is ready from the oven.

Step 5: - Blanch some great Sugar Snap Peas; season with black pepper.

Now, your dinner awaits. :-)

It was yummy! (First time I liked my own cooking)

The recipe I copied & pasted, with the second steps already incorporating the variation I mentioned earlier.


1 comment:

Danny said...

I really did love this one! :) the chicken was tender and the sauce really brought the whole thing to life! (plus, I love sugar snap peas :)