Random Observation/Comment #367: Wrapping foods into each other make them taste better. Ham wrapped in swiss cheese wrapped in chicken… genius.
Recipe: Something baked and wrapped – Chicken Cordon Bleu
This recipe is surprisingly straight forward given that I had no idea how to make it and I only read the idea of the recipe once. It’s a chicken breast wrapped in ham wrapped with some swiss cheese folded into a ball with a toothpick holding the whole thing together. Once that’s done, rub it with flour and paprika and then brown all the sides on a hot skillet. Next, add the dry white wine and cover for 30 minutes to get an even middle cook.
- Remember to get larger pieces of chicken breast that’s not too thick. You want it to be able to wrap around the ham and cheese and not stick out too much.
- Don’t slice a medium thickness too thin to make it larger or else the chicken will be too thin and it will come out dry.
- Be generous with sticking on the flour and paprika because it will give a nice and crispy outer brown layer on top when the whole thing is cooking
- One of the toothpicks didn’t hold and I had a chicken cutlet layer. With the timing, it still turned out great, but remember to put the chicken as the bottom layer so the white wine soaks into it for flavor
What a wonderful cheesy recipe and filled with so much character. I can see it working with other cheeses and some variations to the sauce as long as you don’t overcook the chicken. The white wine and other sauces are thickened with corn starch and poured over the finished product to make it look that much more professional. I’ll definitely be trying this recipe again in the future.
~See Lemons Eat Chicken Cordon Bleu