Chicken Cordon Bleu was my absolute favorite "fancy" meals as a kid. My mom made it from scratch several times, then she went back to teaching, M&M Meats pre-made frozen chicken cordon bleu it was thereafter. Fast forward 25 years later and the current October 2012 issue of Everyday Food magazine features a recipe for Lighter Chicken Cordon Bleu. And, you know, this recipe bridges the gap between.
Boy, was I ever looking forward to trying this. This recipe is Canadian bacon and swiss cheese sandwiched between two chicken cutlets then broiled with a dijon dressing & panko crusted exterior. Simple it was and what literally floored me was the cooking time. Nine, got that, 9 minutes under the broiler. I had no faith in the cooking technique, but it worked beautifully. Served with a side of fettuccini with breadcrumbs (1/2 c chopped fresh parsley, 1/8 c breadcrumbs, 1/8 c Parmesan, zest of 1/2 lemon, s&p over pasta coated in olive oil), this was one delicious and impressive dinner. Owen gobbled it up and we both agreed this is a total make-again.
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