Tim Foolery

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What I’m Cooking…Chicken Cordon Bleu

I love America’s Test Kitchen and Cook’s Country on PBS.  They test a recipe dozens of times to make sure the version they demonstrate on television is really the best.  I’ve made a dozen or so recipes from ATK and have been pretty impressed.  I can’t imagine working in their kitchen — I have a passion for cooking and for food, but I am not as methodical as these folks are and I know I don’t have the patience that they do. I couldn’t do it.

Tonight I made, what the ATK folks called Foolproof Chicken Cordon Bleu.  I have never made this from scratch.  My mother use to get the prepared (but uncooked) Chicken Cordon Bleu from the meat case — which I really loathed.  It tasted fine and my parents really like it, but it just seemed like an easy way out — and for someone who loves to cook it just didn’t do it for me.

So, tonight I followed the recipe exactly and I must say, it was easy and extremely delicious.  I ate way to much food tonight and still feel quite full.

I paired the Chicken with mustard roasted red potatoes.  The mustard in the chicken breading and the potatoes were different enough, but melded quite nicely.  Finished the meal off with a spinach, tomato and yellow pepper salad topped with EVOO and a purple basil vinegar.

I think I might over salt things in my every day life — so I would suggest putting a dash of salt on the fully breaded breasts right before you put them in the oven.  Too much?

Do you like ATK?  Where do you find your favorite recipes?  Do you dig Chicken Cordon Bleu too?  What did you make this weekend and what are you planning to make this next week?

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