I’m christening this “oops” week. We really like chicken and as I mentioned, the Hunka-hunka really prefers chicken thighs. They aren’t my favorite, but the Hunka is. So, even though Chicken Cordon Bleu is made with breasts, I figured how different would it be. It would be very different.
It starts being a problem at the very beginning. Flattening out the breast is an important step in the process. You want it nice and even. Unfortunately, pounding out a chicken thigh is not the easiest process. There is too much variation in the piece once the bone has been removed, making it uneven.
Next, I add a nice bit of ham. I really added too much ham. You need to roll up the chicken pieces when you are done assembling and 1 layer of ham would have been plenty. This is followed by a nice slice of Swiss cheese. I’m a big fan of chicken and Swiss. If you don’t love it like I do, Gruyere would be good as would Havarti.
Now it’s time to roll up the chicken pieces. If you are working with breasts, you have a large, flat piece of chicken. You can tuck in the sides and then roll everything up into a nice package. I usually use a toothpick to anchor them in place. With the thigh, it’s more luck than anything.
Whatever piece you use, it’s time to dredge it. I beat up a couple of eggs in a bowl and place it on the counter with a bowl of Panko next to it. I dip the dried chicken into the eggs then into the Panko. I put them on a baking sheet and place them in a preheated oven set to 375 degrees. I usually bake them for about 30 to 45 minutes depending on the thickness of the parcel or 165 degrees.
A normal piece of Cordon Bleu would look like a jelly roll when sliced. Using the thighs, I wasn’t able to achieve the roll. I wouldn’t make them with thighs again. The Hunka said they tasted really good, but some recipes deserve the original treatment. They were golden brown and crispy, but I really want what I want. Give them a try either way and let me know what you think.
and remember: Some people will always hate you no matter what. (They are called stupid bitches.) Big kiss, Lynn
From the Recipe Box 