Oh, how we love our Chicken Cordon Bleu in the Gruggen household. After steak, it is the most eaten meal on a monthly basis. And what's not to love? A spectacular chicken breast, butterflied and the interior is anointed with blended cheese slices and ham. Close it all back up and then dredge the chicken in flour, beaten egg and panko bread crumbs. Then the breasts are cooked in peanut oil for 5 minutes per side and slipped into a 325º oven until they reach an internal temperature of 165º.
Oh, how I love eating Chicken Cordon Bleu. Oh, how I hate making Chicken Cordon Bleu. While I'm a reasonably competent cook, I really dislike it when making a meal becomes tedious. I have an affinity for simple and approachable recipes. Cook a roast in the oven and your "hands-on" time is maybe 5 minutes. Make Chicken Cordon Bleu and your "hands-on" time approaches 90 minutes. I have the attention span of a gnat and my eyes glaze over when I must complete extended, tedious tasks.