The middle boy asked for Chicken Cordon Bleu.
He had tried the frozen kind. You know, the kind where the chicken is processed and wrapped around a ball of cheese sauce and ham. Then breaded and probably fried?
I figured, why not? I've made it before, although it's been years. And a quick look up online reassured me that I remembered how to make it.
But of course, I like to do mine a little different. Just a bit.
Since the fireman and I are still not at our goal weight, I just didn't bread our chicken breasts. No big.
Start with defrosted chicken breasts, we used 8.
Pound them flat with a mallet.
Have your ham and cheese laid out so that you don't have to dig out more with contaminated chicken-hands. I just had my 8 year old hand me what I needed.
Use a clean plate, place one flattened chicken down at a time. Top with 1 slice of swiss cheese (or guyere, Jarlsberg would be amazing), then one slice of ham, and another half slice of swiss.
Once it's rolled up, tucking any ends of the chicken down and around as well as possible. Secure with two toothpicks. Again, have these set out to keep from contamination. Proper planning and all that jazz.
Then, place on a cookie sheet that's covered in tin foil and lightly sprayed with oil.
Repeat with the rest of the chicken breasts.
Then crack an egg in a bowl, whisk it up and add a teaspoon of water to thin it out a bit.
On a plate, pour out about a cup of breadcrumbs, 1/2 cup flour, 1/4 cup parmesan cheese, salt and pepper as desired, 1/2 teaspoon powdered garlic and 1/2 teaspoon of parsley. Mix this up with your hands.
The picture wasn't that much breadcrumbs, I added more before I got started.
It's a bit messy, but goes quickly. Press in extra breadcrumb bits to chicken. Place back on pan.
When all of these are done, spritz the tops of them with spray oil. It just helps the crisping factor. Pop them in the oven at 350 for 20 minutes. Because the chicken is so thin it'll cook quickly. Really. I checked them afterwards and they were really done in 25 minutes. You should probably still check it anyway, incase your chicken is thicker in parts.
Now, if you like it more browned than this, stick it under a broiler for a couple of minutes at the end. But it really is flavorful enough.
I left a couple un-breaded. If you choose to do this, cover them with a piece of tinfoil so they don't dry out.
I cut a slice of swiss cheese in thirds and laid it over the three unbreaded chicken breasts and popped it back in the oven and turned it off. In a couple of minutes, while I was defrosting the california blend veggies, it melted nicely!
I wish I could have taped his face. He LOVED it. :) Went back for more.
Middle boy? So, so happy that I made it. "This is even better than the kind I had before."
That's cause it's homemade my friend!
The fireman and I really enjoyed it and I can honestly say that I didn't miss the breading. It wasn't as pretty, but still really tastey.