Today we decided to go psudo-French. We decided it is psudo due to the fact we are not sure if this really is French, or just sounds French. Chicken cordon bleu is basically chicken with ham and mozzarella inside of it. It may be breaded, or not. We decided to bread it. I flattened the chicken out (quite unsuccessfully) and we held it together with toothpicks. Then Allison, the queen of breading, breaded the chicken (which at this point was basically stitched up with toothpicks). I seared the chicken on all sides, and put it in the oven at 350 for 35 minutes. We served this meal with our classic bacon-parmesan noodles, and a new vegetable item I can only call “Don’t Come Close Green Beans.” They are the same as the ones Allison did with her sister, only we used fresh onions, mushrooms and balsamic vinegar.
- None. Sometimes you just have to cook what your heart says, and this meal was it.
How was it?
This meal was A-Maze-Ing! We have attempted chicken cordon bleu many times, but this time we actually got it to stay together.
Things We Would Change
Allison added too many peppercorns in the green beans for my liking, granted, I am not a huge fan of pepper.