Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. More information please check Wisegeek out.
- 50 ml Chicken broth
- 1 tbsp Butter, melted
- 1 clove Garlic, minced
- 1/2 cup Breadcrumbs
- 1 tbsp Parmigiano-Reggiano cheese, grated
- 1 tsp Paprika
| - 2 Boneless chicken breasts halves, skin removed
- 1/4 tsp Salt
- 1/4 tsp Freshly ground black pepper
- 1/4 tsp Dried oregano
- 2 slice Ham
- 2 slice Gruyères
- 1-2 tbsp Butter
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- Preheat the oven to 180C/350F. Combine the chicken broth, melted butter and minced garlic in a bowl. Set aside. In another bowl, mix together the breadcrumbs, Parmigiano-Reggiano, and paprika.
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, pepper and oregano. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Tuck in the sides of the breast and roll up tight like a jellyroll and secure with toothpicks.
- Dip each roll in chicken broth mixture and dredge in breadcrumb mixture. Place rolls, seam side down, in a baking dish coated with butter. Pour the remaining broth mixture over chicken. Bake in the preheated oven for 28 minutes or until golden crisp.
Baked Chicken Cordon Bleu 
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