Serious Eats: Recipes
Cook the Book: Chicken Cordon Bleu
When was the last time you had Chicken Cordon Bleu? It's probably been too long. Brush away all of those 1970s-era dinner party connotations and you'll find a dish that really does deserve a comeback. Why? Well, because dated or not, it's fried chicken stuffed with ham and cheese.
This version come from Christopher Hirsheimer and Melissa Hamilton, the ladies behind Canal House Cooking Volume No. 6. They've updated the classic ever so slightly by swapping out plain bread crumbs for crunchy panko, but aside from that, the recipe is just as it was when it was the height of chicken dinner fashion.
Even though this is a dish that doesn't take all that much time or effort, there's something just a little bit fancy about it, something that makes it feel like a special occasion chicken, and that same something will have you happily revisiting this recipe time and again.
As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking Volume No. 6 to give away this week.
Reprinted with permission from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, copyright © 2011. Published by Canal House.