This was a popular dish in the 60's & 70's when it was thought to be on the cutting edge. It was considered a trendy dish at the time and served at fashionable, high-class restaurants. Today, it's a common place meal with many varieties available in the freezer section.
Contrary to popular thinking, the dish did not originate at any of the prestigious Cordon Bleu cooking schools of Europe as often thought. The dish was conceived in an American kitchen! It is not exactly clear who was the first person to prepare and name the dish Chicken Cordon Bleu. The term cordon bleu means "Blue Ribbon". The originator may have been playing off that perception when naming the dish. He/she may have simply been substituting less expensive chicken for veal in veal cordon bleu.
Do you remember the first time you had it? Did you think it was something special?
Do you have a good recipe to share?
Here's an old fashioned recipe to celebrate the day: Chicken Cordon Bleu
Yield: 4 Servings
4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tbsp White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt and pepper
1 large Egg; BEATEN WITH
1 tbsp Oil
½ c Breadcrumbs
1/4 c Oil
5 tbsp Butter
Place chicken skin side down.
With a sharp knife cut a shallow slit down center of each without cutting through to skin.
Then cut shallow pockets on either side of these slits
Mix ham, cheese, garlic and wine. Season well.
Spoon mixture into pockets and seal slit with the small finger shaped filet that is attached to each breast.
Refrigerate for 30 minutes.
Coat breasts well with seasoned flour, brush with beaten egg and oil, then roll in bread crumbs.
Heat oil in frying pan.
Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp.
Drain on paper towels and serve.