Widgets Magazine

Oct 21, 2011

Food for Thought - Chicken Cordon Bleu

I think we have probably established that I am not the world’s best gourmet cook. I like to make things that are economical, quick and easy but still tasty. Now you all know that I grew up in small-town Utah. Like almost all kids of the 70s, I loved watching TV, especially the commercials. That’s how we learned about the world outside of our little bubble. 
 
We didn’t have much money growing up, and certainly not any to spare for eating out, so my favorite commercials were usually the ones for fast food and restaurants. I loved the commercials for Wendy’s and MacDonalds, (although the first time I tasted a Big Mac I was disappointed). But the one thing that looked absolutely amazing to me was the Sizzler ones with the “Steak and Malibu Chicken.” I’d never had Malibu Chicken before and it looked exotic and oh so tasty! 
 
I was an adult before I ever got to try it for real and it was something I enjoyed and wanted to learn to make. I’m not sure how it differs from Chicken Cordon Bleu, except that people often pound out the chicken for Cordon Bleu and I’m much too lazy to do that. So take a few minutes and try this yummy entrée and don’t forget the mustard sauce (Miracle Whip or Mayo mixed with mustard). It’s perfect for dipping!

Chicken Cordon Bleu

2 lbs chicken breasts
canned, seasoned bread crumbs
sliced ham
sliced Swiss cheese (you can use mozzarella or Monterey jack in a pinch)

Cover a cookie sheet with foil (makes cleanup easier, but is not necessary).  Place breasts (not touching) on the cookie sheet.  
 
 
Sprinkle generously with breadcrumbs.   Bake at 375 degrees for about 20 minutes.  Cut open to make sure they are completely cooked.  
 
 
Cover each breast with a slice of ham and then a slice of cheese.  Return to the oven for about 3 minutes to warm the ham and melt the cheese.  Serve with pasta or rice.


For the dipping sauce, add a couple of teaspoons of mustard to a quarter of a cup of Miracle Whip or mayo.

5 comments:

Keith & Melanie Erickson said...

I have made these for years after eating and loving them at Sizzler. My even quicker way though is to use the pre-breaded chicken patties. I find if I buy a big sleeve of them at Costco or Sam's Club, I can use half of them for Malibu chicken and the other half for Chicken Parmesan.

T.Irwin said...

nice. thanks for the recipe. It's hard to come up with your own revolutionary ideas sometimes. I end up going to the tried and true recipes and then get bored.

I'll have to add this one into the mix.

Emma Frances said...

This is something I could actually handle making! Haha. It's making me hungry!!

Tracie said...

Love Malibu chicken! I was going to suggest the pre breaded patties to.

Ruth said...

LOL! I have never in my life "tenderized" a cut of meat. I like your style. =)

(I also rarely iron. Only for weddings and other such VERY special occasions! I pulled my iron out for a house guest a few weeks back, and my 2-year-old asked, "What's that?")

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