June 6, 2008

I Love Food

One of my friends gave me a chicken cordon bleu recipe a couple of years ago and I made it for a while until one day Bart said "I don't think we should make this ever again. I don't like swiss cheese." Well.

(Also, I had made this dish at least 15 times).

Fortunately, just a week later, my mom sent me a new cookbook that had a recipe for chicken cordon bleu that was filled with cream cheese. Bart is, if possible, an even bigger fan of cream cheese than I am.

People, this is the best chicken cordon bleu ever. In fact, I am desperate for some right this very moment (yes, it is not even ten a.m. I make no apologies).

Chicken Cordon Bleu
(from Y'all Come Eat)

4 boneless skinless chicken breasts
6 ounces of softened cream cheese
1/2 tsp paprika (you can do chili powder, supposedly, if you like it spicy)
1/4 cup diced ham (I just chop up some lunch meat)

2 eggs
Breadcrumbs (preferably seasoned. Or just sprinkle in some salt and pepper and various herbs).

Preheat your oven to 400 degrees.

Pound each of the chicken breasts with a rolling pin until they are flat and even. Mix the cream cheese, ham, and paprika in a bowl. Scoop 1/4 of the mix into the center of each chicken breast and wrap the chicken around the cream cheese (try not to drool with the deliciousness).

Get three plates (small, probably) and put about 1/2 a cup of flour on the first, 2 beaten eggs on the second one, and 1 cup or so of breadcrumbs on the third. Roll each of the chicken lumps (er, bleus) in the flour first, then the eggs, then the breadcrumbs. Then stick them in a greased casserole dish and cook them up for about 25 minutes (or you know, until they don't look pink and filled with delicious salmonella).

And eat. And eat. And eat. Until you die.

By the way, I've crossposted this to What's Cookin' (a cooking blog started by my good friend Kristi) and that is full of good ideas of what you should have for dinner.


  1. This has been added to my Google Notebook!

  2. Can't wait to try! I love Chicken Cordon Blue and I am ready to eat it again. I had it every Friday for two summers as an EFY counselor at BYU. I was done eating it for a while...now it is time to start it up again.

    Love your friend's blog too, can't wait to see what you guys try.

  3. Mmm, cream cheese owns. This may convince me to eat ham.

  4. I love chicken cordon bleu, but I don't like swiss cheese either. I've just always used mozzarella, but I'm quite excited to try it with cream cheese... YUM!

  5. I may need to try making this sometime very soon....

  6. I am going to try this! For my cooking for one challenge!

    P.S. I really could put cream cheese on everything I eat for the rest of my life and live a very happy life as a very, very obese woman :)

  7. I think I was that friend!!! hahah, sorry Bart.

    The funny thing is, and I should have told you, I NEVER use the swiss cheese it calls for (I like Bart, don't like swiss) so I have always used provolone. Oooooppps! Hey, but at least you got 20 meals out of it right? hahah

  8. My husband loves Chicken Cordon Bleu but when I described this recipe to him he said "cream cheese? oh, that would be even better"! Guess I'm making this sometime soon :)


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