CHICKEN CORDON BLEU METHOD 1

Cordon Bleu refers to a blue ribbon insignia worn by cooks or chefs of great class. The name has become attached to this poultry dish that's stuffed with cheese and ham before sauteing.

Ingredients

• 4 (4 to 6-oz) fresh boneless, skinless chicken breasts
• 4 ounces ham, sliced
• 4 ounces Swiss cheese, sliced
• ²/₃ cup dry bread crumbs
• ¼ teaspoon ground black pepper
• ¼ teaspoon tarragon
• ¼ teaspoon garlic powder
• 2 egg, beaten
• ¼ cup 2% milk

Directions

Preheat oven to 350°F.

Pound boneless chicken breasts until flat. Top with ham and Swiss cheese; roll up and secure with toothpicks.

Combine dry bread crumbs, pepper, tarragon and garlic powder in a small dish. In another small dish add beaten egg and milk.

Dip each chicken roll in the egg mixture, then roll in the bread crumb mixture until evenly coated. Arrange in a shallow baking dish and bake 40 minutes, or until the chicken is tender*. Serve immediately.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees. Other indicators for doneness include:

1. A fork or toothpick can be inserted with ease.
2. The juices should be clear, not pink.
3. Bone joints move easily.

Servings: 4

CHICKEN CORDON BLEU METHOD 2

• 1¼ lbs. boneless chicken breasts
• 3 oz. Swiss cheese
• 3 oz. thinly sliced ham
• Parsley
• 2 Tbsp. salad oil or melted butter
• 5 Tbsp. bread crumbs

Pound chicken to thin fillets
Place layers of ham and cheese on fillets
Roll up and secure with toothpicks
Dip in oil/butter and then roll in breadcrumbs
Place seam side down in baking dish
Bake at 400° for 10-12 minutes.
Cover with white wine sauce if desired.