Chicken Cordon Bleu

chicken_cordon_bleu.jpg
Chicken Cordon Bleu, East Ukrainian Village, Chicago

One good thing about having some time off is that I can cook more. Last night I made Chicken Cordon Bleu. I was kind of nervous about making it. I thought it’d be really tricky and I haven’t worked with meats that much. And I HATE touching raw meat. But this time I tried to forget I was touching raw chicken while I rubbed spices on the meat and rolled and dipped it. Then I thought it’d all fall apart, but it didn’t.

I was nervous about using a Cooking Light recipe for something that is known to be so rich and fattening. I read the reviews online and made a couple modifications – italian breadcrumbs instead of plain breadcrumbs, provolone in the place of the mozzarella – and it turned out excellent. Oh, also, I never use sodium-free anything. Ketchup, chicken broth, it always tastes like crap.
Continue reading