Chicken Cordon Bleu - the simple and healthy

Despite the name of Nice French, no one is completely sure that Chicken Cordon Bleu was born in France. However, it is a very popular dish in France and you can do with little effort, using the method just given here. And since it has a French name, of course, he has a history of French to enjoy with him.

A little history

Before you start cooking, I thought you would like to know what was the blue ribbon. Probably you have heard about the cooking school with that name, but the actual blue band had already began centuries before the cooking school in the 1800s had been.

During the religious wars that shook Europe during most of the 16 Century, King Henry III as a special order of knights, the Order of the Holy Spirit issued known to fight for Catholicism. To distinguish Knights wore a Maltese cross suspended by a blue ribbon around his neck.

Years later, gathered together in the same order of the Knights on big festivals, met some of them prepared by chefs. Therefore, the blue ribbon of excellence with the kitchen (as well as excellence usually associated), which reinforced when the Cordon Bleu school in Paris was opened its doors.

A simple recipe

So now you know a little story to keep your guests entertained Let's Get Cooking.

Many recipes call Chicken Cordon Bleu cooking fat from the meat rolled and bundles of cheese, but untidy, and add lots of empty calories. The court is quite satisfied and delicious cuisine. For those of you who miss the extra calories, you can create a cream sauce with shallots, to serve beside her.

Baked Chicken Cordon Bleu

4 chicken breast fillets without skin *
* Salt and pepper
* 4 slices of ham
* 4 slices of cheese, such as Switzerland
* 1 egg, beaten
* 1 cup bread crumbs
* 4 tablespoons butter

With a meat mallet, pound chicken fat to about 1 / 4 inch. Or contact between the breasts piece of wax paper or plastic bag and flatten into a thick wood they use your noodle.

Arrange the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken tightly.

Dredge rolls in beaten egg then breadcrumbs, coating them well. With toothpicks to hold them together if you wish. Place rolls in a greased pan, seam side down. Place 1 tablespoon butter on each roll.

Bake at 350 degrees F for about 30-35 minutes.

Serves 4.

Chicken Cordon Bleu Sauce

* 2 shallots, finely chopped
2 tablespoons butter *
* 1 / 2 cup whipping cream

Melt the butter in a small saucepan over low heat and add shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add cream and heat. That is ready to serve.

Makes about 1 / 2 cup.