Chicken Cordon Bleu

 

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.

So how do Becky and I enjoy such a complex meal on a regular basis? I go to the freezer section at Costco and buy a box of Pierre Chicken Cordon Bleu. It is, without a doubt, the best Chicken Cordon Bleu I have ever had. Better yet, it gets my "hands-on" time down to about 2 minutes....for all I have to do is bake it in my oven for 43 minutes. They've done all the heavy lifting and messy prep work. This Costco gem is only $12.69 and each box contains 6 perfect entrees. Try all you want to make Chicken Cordon Bleu from scratch, but it will never taste as good as what is in this box.

Wine pairing: Chardonnay or Petite Sirah

Grogs and Goldie, 1956