Le Chicken of the Cordon Bleu

What would you do if you suddenly came into a significant amount of money. For those that play the lottery, assume you were a big winner. Like many, I would likely quit my job and spend my days doing what I love.

One thought I have is that I would attend a cooking school. Not caring if I graduate (as I would never need to put in the hours as a working chef), I could take the classes I want to indulge my love of cooking. Learning the techniques to elevate my dishes and learning to turn something good into something great would be right up my alley.

One of the top cooking schools in the world is Le Cordon Bleu. While its main campus in is Paris, they have cooking schools throughout the world. One day I found myself looking at their website and discovered the most interesting coursework imaginable. They offer the courses that lead to being a Master of Gastronomic Tourism. What a great idea! Combining the best of cooking, food wine AND travel?  Excellent! Check it out here.

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This is an entirely different Cordon Bleu.

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The recipe mentions using Swiss or Blue Cheese. I used some of each.

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Either use thin cut breasts or pound them thin. Fill them with cheese and ham.

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Roll them in parmesan.

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Creamy and succulent!

Chicken Cordon Bleu

Makes: 4 servings


  • 4 boneless skinless chicken breasts
  • 8 slices of ham; thin
  • 4 oz Bleu Cheese (or Swiss if you prefer)
  • 1 Tablespoon melted butter
  • 1 Large egg; beaten
  • 3/4 cup Parmesan cheese


Pound chicken breasts to about 1/3″ thick. Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350ºF for 30 to 35 minutes or until browned and tender.

Source: http://www.lowcarb-recipes.net/recipes/main-dish/chicken/chicken-cordon-bleu.html

Tags: , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, Chicken2, Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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