Chicken Cordon Bleu

French Entree

CHICKEN CORDON BLEU

INGREDIENTS

6 skinless, boneless chicken breasts
6 slices cooked ham
4 slices Swiss cheese
1/4 cup butter
1/2 teaspoon Poultry MagicTM poultry spice
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon thyme
1/2 cup sour cream
1 10.5 ounce can condensed cream of chicken soup
1 teaspoon lime juice

UTENSILS

meat mallet
toothpicks
kitchen scissors

PREPARATION OF CHICKEN ROLLS

Preheat oven to 375 degrees. (191 degrees Celsius, 464 Kelvin.) Use this time to attack the chicken breasts. Cut the chicken breasts in half lengthwise.

(This is an easy task if you have kitchen scissors. They sound just like scissors do when you cut hair. Indeed, given the nature of your cutting, you might find yourself thinking of yourself as Sweeney Todd, The Demon Barber. I’d recommend, however, keeping such thoughts to yourself, particularly when dining with your boss or a financee.)

Now you must flatten those chicken halves. Put each half under a plastic sheet and pound. Flatten the chicken breast halves until they are 1/8-inch thick. Use gusto. This job is immeasurably easier with a meat mallet. I heartily recommend buying just for this dish.

(If however, you wish to be contrary, there are few alternatives: the hammer, the brick, and a big can of beans. BUT it will take longer and cause any in the room to doubt your sanity for all time.)

Meanwhile back at the kitchen, cut the Swiss cheese slices in two, lengthwise. Put them on the chicken breasts. Put a ham slice, which should be no larger than the breast half, on top of that. Roll up each chicken breast from the bottom and fasten with toothpicks.

(Fret not if you don’t have toothpicks. Simply, while no one else is looking, snip off the flammable tips of the longest matchsticks you can find. Dispose carefully of the flammable and keep quiet about the whole affair. Remember, your guests have already seen you with a mallet, a hammer, and kitchen scissors. Oh and it should go without saying, never serve this to a vegetarian.)

Put rolled up chicken in a baking dish. Melt butter in pan on medium high heat. Pour butter over rolled up chicken. Sprinkle poultry spice, nutmeg, pepper, and thyme over chicken.

Put in oven for about 40 minutes or chicken is golden brown and juices on pan are clear.

PREPARATION OF SAUCE

Combine in saucepan condensed chicken soup, sour cream, and lime juice. (If a French tut tuts over you using condensed soup, look him in the eye and say, “But of course, it is gourmet condensed chicken soup. Sacré bleu.”) Cook on low heat, stirring occasionally. Serve over hot chicken rolls.

This dish is so wonderful. Be sure to give lots of credit and thanks to anyone who helps clean up.

TIDBITS

1) Between 1796 and 1815, British seamen drank 1.6 million gallons of lime juice to combat scurvy.

2) They were fighting my great, great, great grandfather Napoleon.

3) While I deplore Napoleon’s twenty years of nearly continuous warfare, I do applaud how he revolutionized humanity’s view of the healing properties of citrus.

4) The Spanish conquerors brought death by the hundreds of thousands through war and disease to the New World.

5) However, they also brought the lime with them as well. And the lime is indeed high in vitamin C. Vitamin C promotes health.

6) So the next time you’re tempted to put down some bloodthirsty conqueror, pause a bit and inquire if he didn’t perchance also bring something healthful to the conquered regions.

7) I mean we all have our bad points and good points, don’t we?

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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