Okay...

[catnhatnh]

...tomorrow I need to make chicken Cordon Bleu...Help guys-HELP

[wakemeupwhenitsover]

1. DH makes this all the time.

Unfortunately, I don't so can only help a little.

First, pound out the chicken fairly thin-like 1/4 inch thick. Then slice the ham (or buy it sliced) thin-like 1/8 inch thick. I can't remember if it's monteray jack or mozzerella, but you want those slices like 1/8 inch thick also.

Lay your chicken slices out, put one layer of ham & one of cheese & roll up. Use toothpicks to hold them. Then roll in egg then seasoned flour. Place in a heavy bottom skillet with about 1/8 inch of hot oil in the bottom. Roll like you would an egg roll: fold the sides over then roll from top to bottom.

Oooh, forgot. After you dip the chicken let it rest for a few minutes to firm up the crust.

Then fry on all sides.

Someone else should jump in & help more but this should give you an idea.

[Stinky The Clown]

2. This is pretty easy to do .......

Getcha ya some cheekin breasts ....... butterfly 'em. After ya get 'em butterflied, leave 'em layin' out in the open position an' pound 'em thin. The result'll be a big, flat hunka cheekin.

Lay a thin slice of ham on one half of each breast. I like to use prosciutto, but any ham'll do. If not proscuitto, a nice slice of dry cure country ham would also make for an innerestin' flavor combo. Lay a slice of cheese on the ham. You can use any sliceable cheese ya wanna .... swiss ...... montyjack ..... or my favorite ..... provolone. Nice, sharp, aged provolone.

Now fold each breast back to its original position. Then roll 'em up, tuckin' in the open sides if any ham or cheese tries to escape. If ya hafta, use a toothpick to nail 'em shut.

Now ya gotta bread 'em. Pay attention here. Before ya bread 'em, roll each one in some seasoned flour. Let 'em sit for a minute so the flour absorbs the surface moisture of the cheekin. Then dip each one in egg. Then roll 'em in seasoned breadcrumbs. Season the breadcrumbs well. Use whatever ya wanna for herbs and spices. I like parsley, sage, rosemary, and thyme. (Seriously!) And salt an' pepper. Season the breadcrumbs heavily cuz this is the only chance yer gunna get to flavor things and there just ain't that much on each cheekin slab.

Put 'em in a baking pan. Make sure they don't touch. Pop 'em in a 350° preheated oven and let 'em rip for about 20 minutes.

Generally, they're served with no sauce. I like to make a lemon pepper sauce for 'em. Just yer basic bechamel seasoned with ....... tada ...... black pepper and lemon juice! And some salt.

Enjoy!

[wryter2000]

7. That's it, right there

I use Swiss cheese. The ham needs to be really thin, so don't try slicing it yourself. Use deli ham or prosciutto.

[catnhatnh]

3. Parsley sage rosemary and what???

10Q both....H2SP...tell me again about your cheeese preferences and are you sure 20 minutes are enough-believe-I'll beat them like a black man in New Orleans...But I'm thinking perhaps using Irish back bacon and swiss...HELP HELP HELP I want this to be my best....

[Stinky The Clown]

4. parsley .... sage ..... rosemary ....... and ...... T H Y M E

Surely you remember simon and garflunky.

The cheese choice is open. I like an aged sharp provolone, but you really can use anything you want. Same for the ham. I like proscuitto, but I have also used southern country ham, pancetta, even sliced deli ham.

[catnhatnh]

5. Huh...

...I come on the ship they call the Mayflower
I come on the ship they call the moon,
I come in the nation's most desparate hour,
and sing an Americam tune,

But it's all right,
it,s all right,
you can't be forever blessed...
and the rest is depressing and won't be quoted....

[Rhiannon12866]

6. I saw Tyler Florence make this on "Food 911" and have been meaning to try

it. Of course, he made it look easy... *sigh* He used panko for the bread crumbs, which I thought was a nice touch, and swiss or gruyere for the cheese.:D

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16437,00.html

[japple]

8. My husband made this a few times and he always

chopped the parsley, added lemon peel and mixed it with butter and lemon juice. Then he would freeze it in little pats and put one pat inside each piece of chicken on top of the ham (usually Smithfield since we are from the South) and swiss (since that's what the recipe said). Then he did the seasoned flour and breadcrumb and panfried it in oil. As I recall, it was mighty tasty, but it's been a long time. I ordered it at a restaurant once, and was very disappointed. If I were to make this dish, I would definitely work in a bit of garlic somewhere. Is that verboten?

[Stinky The Clown]

9. Garlic is **never** verboten

Not even in jello. :)