This is what’s for dinner today. I opened the door to my fridge and saw a couple of those kids cheesesticks (pic below). My son was really into it at one point, but if I try to give it to him now, he’ll turn his face away in a huff. Haiz……the mystery surrounding kids. In an eureka moment…(if you would even call it an epiphany), I thought I’d make a simple cordon bleu dish with these sticks.
Chicken cordon bleu looks more complicated than it seems. I have yet to master the rolling technique where the cheese is so snug in the ham that it wouldn’t leak out. My cheese didn’t leak out but I still needed toothpicks to secure both ends. It was good generally but the cheese was rather salty. Hmm, maybe that’s why my little man refuses to eat them anymore.
Normally, cordon bleu would use cheese slices, rolled together with the ham. I have tried to use mozzarella before, but mozz for some reason tends to melt quickly and almost always…..leaks out of its centre. But, don’t take my word for it because like I said, I am just a novice when it comes to rolling cordon bleu.
CHICKEN CORDON BLEU RECIPE
1 chicken breast
1 slice of ham
Cheddar cheese (slice or sticks)
Oil for frying
1. Place the chicken breast on the chopping board. Place a sheet of cling film over it and pound it thin and wide. Season with salt and pepper.
2. Place the ham close to the side of the chicken the cheese close the side of the ham. Gather the chicken and ham and start rolling till you have a snug tube. Trim the sides if there is too much and secure with toothpicks. Secure the centre with a toothpick too. Heat oil in deep wok for frying.
3. Beat the egg and prepare breading station. Sprinkle some Italian seasoning into the breadcrumbs. Check to see if the oil temp is ready for frying.
4. Dip the tubular chicken into the beaten egg and straight into the breadcrumbs. Place it carefully into the hot oil and fry evenly on all sides.
5. When it’s done, take it out and drain on a wire rack for 10 mins. Remove the toothpicks.
6. Eat with preferred sides.