This was one of the first recipes I learned to make when I was a young bride. As you know, my husband has a mistress and her name is Lady Pig. Anything that I can make including this lovely ingredient gets a five star rating even before tasting!
The recipe I am sharing today is quite simple and you can freeze the little chicken bundles ahead of time and then just do the breading right before you bake. As the summer days draw to a close and the thought of turning on your oven does not make you melt where your standing, go ahead and give this one a try. Freeze it so when your ready, a scrumptious meal will come together for you in no time at all.
Celebrate the Feast!
Mary
The recipe I am sharing today is quite simple and you can freeze the little chicken bundles ahead of time and then just do the breading right before you bake. As the summer days draw to a close and the thought of turning on your oven does not make you melt where your standing, go ahead and give this one a try. Freeze it so when your ready, a scrumptious meal will come together for you in no time at all.
Celebrate the Feast!
Mary
This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.
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Chicken Cordon Blue
recipe adapted from Fix, Freeze, Feast
the following recipe is for freezing ahead of time. it makes three serving for four.
the following recipe is for freezing ahead of time. it makes three serving for four.
Ingredients:
About 6 pounds boneless, skinless, chicken half-breasts
1 cup all purpose flour
4 eggs, slightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
wax paper
plastic wrap
3 one-gallon freezer bags.
(On hand for cooking each entree)
2 teaspoons melted butter per chicken roll
Directions:
1.
Rinse and trim chicken as desired.
2.
Lay out three shallow dishes. Measure the flour into one, eggs into another and breadcrumbs into the third.
3.
Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1/2 inch thick. Take one piece of chicken, coat with flour, dip in egg and then coat with breadcrumbs, set aside. Repeat with remaining chicken pieces. Discard remaining flour, eggs, and breadcrumbs.
4.
Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece, roll chicken into a packet and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.
5.
Seal and freeze.
To cook one entree:
1.
Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2.
Preheat oven to 350 degrees F
3.
Brush each chicken roll with 2 teaspoons butter and bake for 45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.
1 cup all purpose flour
4 eggs, slightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
wax paper
plastic wrap
3 one-gallon freezer bags.
(On hand for cooking each entree)
2 teaspoons melted butter per chicken roll
Directions:
1.
Rinse and trim chicken as desired.
2.
Lay out three shallow dishes. Measure the flour into one, eggs into another and breadcrumbs into the third.
3.
Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1/2 inch thick. Take one piece of chicken, coat with flour, dip in egg and then coat with breadcrumbs, set aside. Repeat with remaining chicken pieces. Discard remaining flour, eggs, and breadcrumbs.
4.
Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece, roll chicken into a packet and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.
5.
Seal and freeze.
To cook one entree:
1.
Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2.
Preheat oven to 350 degrees F
3.
Brush each chicken roll with 2 teaspoons butter and bake for 45 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.
16 comments:
Hey mary and welcome to the two for tuesday recipe blog hop! I have to say that hands down chicken cordon blue was my FAVORITE recipe growing up! I still adore it! I am now following your blog and grabbed your RSS feed. thanks for linking up! Alex@amoderatelife
Your photo looks so delicious. What a great idea to freeze these and make ahead. I just love them but haven't made them for years and years. I am printing your recipe right now.
Looks delicious.
I'll give it a try.
Your pictures look wonderful. I have never tried making Chicken Cordon Blue, but your instructions make it sound easy.
I am a new follower, hope you stop by my blog and follow me back
I am following you from Tuesday Recipe Blog Hop, My Journey With Candida
My entry this week is Make Your Own Nut Butters
http://myjourneywithcandida.blogspot.com/2010/03/make-your-own-nut-butter.html
I love make ahead dishes and your chicken cordon bleu sounds fantastic!
Chicken Cordon Bleu was one of my favorites as a kid, but I haven't had it in years (why!?). Yours sounds really delicious..and I'll probably have to make some soon or it'll haunt me! Thanks so much for sharing this w/ Two for Tuesdays this week =)
This looks absolutely stunning. It is not all that easy but appears to be worth the effort.
Clark Clan - thanks for the welcome. The recipe really is delish and so easy when you make it ahead of time. I look forward to following you as well. Love finding new inspiration on the internet!
Jacqueline - you really won't be disappointed. It does take a little prep work but then end result is so worth the effort.
Kitvy- so yummy and really juicy right out of the oven. come back and visit again.
Terry - can't wait to check out your bog and become a follower! I will definitely check out your recipe. sounds wonderful.
April - give it a try. It's really good!
girlichef - it will indeed haunt you with it's creamy tangy cheesy hammlovin filling, so you must make it soon. Let me know how you like it!
Arnold - good tasty food is always worth the effort. i promise you!
I love chicken cordon bleu, but the cheese always oozes out when I make it. But heck, that tastes good too. Thanks for linking up with Two for Tuesday.
Butterpoweredbike - Thanks for stopping by. I am loving Two for Tuesday!
I read this last night but didn't have time to comment, and so today I went to the local meat market and bought the stuff to make this! Oh, yeah I am excited - my kids love chicken cordon bleu and now I can offer them a healthy version!!Thanks for linking this to Two for Tuesdays!
Yea Christy! Let me know how it goes. I hope you like them!
I've never made chicken cordon bleu so I'll have to try this in the future. Thanks so much for linking up to Two for Tuesdays.
Great nostalgic dish - one of the first things I learnt to cook as well. Guess it's no surprise that, like so much in life, the good things reall do stand the test of time. Geat picture too BTW.
Sue
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