Monday, 28 September 2009

Chicken Cordon Bleu and a bubbly


The first time i had Chicken Cordon Blue was back in Nottingham where you get these ready-to-bake meal kits at Tesco and i was still new to the whole cooking scene (not any better now) so we were feasting on a lot of these ready made meals. It was absolutely tasty and not expensive at all. After we moved to London, things changed. We do not have a Tesco nearby and the other super markets do not have a huge choice of ready meals. Who wants to have pulao and chicken tikka masala or chinese grub from the supermarket?
So my craving for the Chicken Cordon Bleu forced me to try it at home since i didn't have a choice. I must say im very impressed with the outcome. Although it wasn't the easiest of things to make, i was unbelievable proud of myself for attempting it. It tasted out of this world. Paired it with a Champagne cocktail and i couldn't ask for more.

Boneless, skinless chicken breasts- 2 medium size
Paprika- 1 tsp
Pepper- 1 tsp, freshly ground
Salt- to taste

Chicken stock- 1/4 cup
Butter- 2 tsp
Garlic paste- 1/4 tsp
Dry bread crumbs- 1/4 cup
Parmigiano-Reggiano cheese- 1 tbs
Bacon strips/ Proscuitto ham- 2
Philadelphia cream cheese- 4 tbs
Cheddar cheese- 2 tsp (optional)

Preheat the oven to 200C.
Heat the chicken stock in the microwave on high for about 10 to 15 seconds and stir in the butter and garlic paste.
Mix the breadcrumbs with the parmigiano reggiano cheese and keep ready.
Place the chicken breasts in a zip-lock bag and pound them to about 1/4 inch thickness using a mallet or something heavy as for that matter. Rub the paprika, pepper and salt on both sides of the chicken. Mix the cream cheese and shredded cheddar and rub generously on the chicken breasts and top with one of the bacon slices. Roll up each breast, dip in the chicken stock, cover with bread crumbs and place on a baking dish (seam side down). Bake for 30 to 45 minutes or till juices run clear. Serve with a salad or eat as is.

Notes: The chicken stock can be replaced with beaten egg. Its just to hold the breadcrumbs together.
The cream cheese can be replaced with any other cheese..mozzarella or just cheddar
Cooking times vary..but on average it should be about 30 minutes. I kept it a little longer because i thought the bacon wasn't cooked.

Champagne cocktail
serves: 2
Gin- 100ml
Lemon juice- 25ml
Sugar- 2 tsp
Champagne/Prosecco

Place a handful of ice cubes in a cocktail shaker, pour in the gin, lemon juice and sugar. Shake well. Pour into a champagne flute, top with champagne/ prosecco and stir gently.

6 comments:

Angie's Recipes said...

Love your champagne flute...the chicken cordon bleu looks delicious :-)

Angie's Recipes

An Open Book said...

thanks angie

My Experiments with Food said...

The chicken looks so very tempting! And I loved the flute :)

An Open Book said...

Thanks a lot:)

Arindam said...

Champagne goes surprisingly well with a bit of whisky and lemon...

Nice blogs, btw -- shall be dropping in often now.

An Open Book said...

hmm interesting....shud try that out next