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Old 11-26-2007, 03:13 PM   #11
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The spinach version sounds delicious but I only have broccoli. How do you all suggest I get the broccoli in the chicken? Do I make a concoction with it first?

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Old 11-26-2007, 05:54 PM   #12
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Hi Dina. In my version the chicken is served over spinach - just one option. Basically, Chicken Cordon Bleu is chicken (breasts) with ham & cheese (Gruyere or Swiss) rolled up inside the breast, dusted w flour, dipped in egg wash, then rolled in bread crumbs & fried or baked. A sauce is optional.

Here's a good descrip:

What is Chicken Cordon Bleu?

You could serve the broc on the side, or steam the florets, chop them up & add to the ham/cheese mix, or you could slice/dice the chicken and add it all to make a casserole-type dish -- even add some stuffing mix, if you wish. I prefer it w the ham & cheese. An optional sauce could be Mornay.

My other fave chicken dish, is Kiev. Here's a peek.

What is Chicken Kiev?

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Old 11-27-2007, 02:55 AM   #13
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There is a product here called chicken Duets made by Ingham. They do a formed ball around a cheese/broccoli mix and then crumb. They use breast chicken which I would say the mince and then ball around the mix as opposed to using a breast butterflied. They also do an asparagus/cheese, cordon bleu and Alfredo Duets. Here is a link to their website so you can see the end result better.
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I too love Chicken Kiev and Chicken Parmigiana also.
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Old 12-02-2007, 11:07 AM   #14
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Dina, did you ever make the chicken cordon bleu? I have my own special recipe. If you are interested, let me know. It's one of my fave comfort foods. Re the broc, you could incorporate it, (probably pulverize it, and stuff it into the chicken breasts, but it wouldn't be an authentic cordon bleu).

In a nutshell, pound the chicken breasts flat, cut a pocket or butterly, layer w some sort of ham and cheese, secure with picks, and bake or fry. You could dip the breasts in an egg mixture & roll in crumbs - and serve with a sauce if you wish.
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Old 12-02-2007, 11:53 AM   #15
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Originally Posted by suziquzie View Post
I don't really use a recipe anymore, I made my own from several.
I pound chicken breasts sorta thin, trying not to make holes in it. Line with a thin slice or 2 of deli ham, a stick of swiss cheese, tuck in the sides and roll it up. stick with toothpicks if needed. dip in flour, then egg, then breadcrumbs (I use seasoned). Then I let them sit in the fridge on a cookie cooling rack about 30 min, it helps the crust form a little better. Brown in butter on all sides, then bake at 350 for about 30 min. MM that sounds like I should make it this week myself!
If you put your cheese sticks in the freezer for about 15 minutes before you make your packets, they don't get everything quite so gooey.
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Old 12-02-2007, 12:32 PM   #16
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If you are preparing on the stove top, don't put the lid on or the cheese will ooze or leak out. Don't overstuff the breasts.

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