I know so many friends who order Chicken Cordon Bleu when we go out to dinner who have never tried cooking it themselves because they think it’s too hard or complicated. It just sounds and looks like it might be time-consuming but it’s really not. Today at The Cliff House, Executive Chef Justin Boudouin cooks this up in less than 30 minutes with easy and fairly inexpensive ingredients, taking chicken to a “gourmet” level.
Chef uses Swiss and Bleu cheese but if you don’t care for Bleu, feel free to just use Swiss. The recipe calls for “airline chicken,” which is just the cut. I have searched many grocery stores and haven’t been able to find this. If you’re lucky enough to live close to a great butcher shop, you’ll be able to find it there. Using just plain chicken breasts is perfectly fine, and isn’t going to change the taste whatsoever. Homemade chicken stock is what Chef uses but using store-bought is ok too. If making a slit in the breast seems to difficult, simply add the ingredients on top of the breast.
A recipe that uses chicken, which you can always find on sale, with a cooking and prep time of less than 30 minutes, that tastes fabulous and looks impressive…my idea of a good recipe to have in your cooking repertoire.
http://www.kktv.com/cliffhousekitchen/recipes/Chicken_Cordon_Bleu-240362271.html