Chicken Cordon Bleu recommendations | TigerDroppings.com
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htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6359 posts
Online

Chicken Cordon Bleu recommendations

Doing dinner for Mom on Saturday instead of Sunday and since we have a 70% chance of rain we're going to cook indoors.

Haven't made chicken cordon bleu in a while and Mom loves it, so I'm going to go with this but I'm tired of the way I usually do it.

Does anyone have any suggestions that may give it a little more zip? I usually just pound out the chicken, stuff with swiss and ham, roll up and fry in a skillet after doing an egg wash/breadcrumbs.

I've looked online but nothing striking my fancy and I know the culinary wizards around here have much better stuff than the Food Network!


greenwave
Alabama Fan
Huntsville, AL
Member since Oct 2011
1706 posts

re: Chicken Cordon Bleu recommendations
I have had it with prosciutto instead of ham. It was good but idk if that would be the zip you are looking for.


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6359 posts
Online

re: Chicken Cordon Bleu recommendations
quote:

I have had it with prosciutto instead of ham. It was good but idk if that would be the zip you are looking for.

Good idea. I might just go with the old tried and true method. Just felt like experimenting with the dish a little bit.


txtigersw
LSU Fan
Where the west begins
Member since Oct 2011
159 posts

re: Chicken Cordon Bleu recommendations
Prosciutto, Brie And Fresh Basil Leaves Roll And Cook as Usual.


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LSUGUMBO
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
5422 posts

re: Chicken Cordon Bleu recommendations
Maybe use a creamier cheese, like Havarti? Or kick it up a little and use pepper jack?


HeadyBrosevelt
Hawaii Fan
the Verde River
Member since Jan 2013
20277 posts

re: Chicken Cordon Bleu recommendations
I havent had one in a while. Underrated sandwich, IMO


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htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6359 posts
Online

re: Chicken Cordon Bleu recommendations
quote:

Maybe use a creamier cheese, like Havarti? Or kick it up a little and use pepper jack?

I like this as well as the Prosciutto idea. I'll make a hollandaise as well.

Thanks everyone!


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