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Chicken Cordon Bleu – Version 1 Chicken Cordon Bleu

When deciding which of Ryan’s paintings I would try first, it was a difficult decision, this is a big deal – making an ode to Ryan’s work in food form, and hoping I do a good job! So I did some research and I have come to the following realizations about Chicken Cordon Bleu.

1.  It is our Daughter’s favorite painting of Ryan’s

2. Any chicken rolled up with some pork product and some cheese product counts as Chicken Cordon Bleu

3. I will make this again, and again, and again, with different pork and different cheese. It all counts.

4. This is the very first recipe that I created that I am blogging about. Yes I did a ton of research and pulled from a lot of different ideas, but this one is mine.

I hope you enjoy it!

Chicken Cordon Bleu – Version 1

~Dani Rice


1 cup of Bisquick (Trust me)

2 Boneless Chicken Breasts

1/4 pound of sliced provolone

1/4 pound of sliced Prosciuitto

Salt, Pepper for the chicken

Paprika and Garlic Powder for the breading

Saran wrap / plastic wrap

Kitchen Mallet – if you don’t have one, you can use a can or a rolling pin, something hard and unbreakable

2 Tablespoons Butter

2 Tablespoons Olive Oil

1 Egg (ready to be beat into submission)

1 Big Frying Pan that you can put in the oven (No plastic!)

How to make this creation:

Heat the oven to 350 degrees

1. Rinse off the chicken after you get it out of the package (Ok I JUST learned that you should do this, thanks Ryan!, and it makes a huge difference, it helps to make the chicken less slimy when you work with  it. And this chicken is gonna get the Smack Down, so rinse that sucker off first.)

2.  Butterfly the chicken. If you are like me, you have no idea what I’m talking about right now. Watch this, it will help you immensely.

Take care to hear her when she says “Be Very Careful not to cut your hand!” She should have said this louder ad I did nick a bit of my hand on the first attempt. So I’m saying it again. BE VERY CAREFUL NOT TO CUT YOUR HAND.

Take it slow, you can do it, nice and easy. DONE!  Nice job.

Smash that Chicken!

3. Cover the newly butterflied chicken with plastic wrap and smash it with your weapon of choice. Remember a Kitchen Mallet is best (use the flat side) Or you can use a rolling pin or big can (I usually have some Can of Beans hanging around that could use a good smash. It reminds me of Tom Robbins Skinny Legs and All. If you haven’t read that book stop cooking, go read it and then come back.)

Welcome back, wasn’t that a GREAT book?  🙂 Well on we go.

You want the Chicken nice and thin, about 1/2 – 3/4 inches thick all around. That means if you didn’t cut it right in the middle (like me) you have to smash one side harder than another. The meaty side needs some extra whacks. If you don’t have a ruler, try your thumb, I tried to get the chicken to the thickness of my thumb, that seems to work.

4.  Time to layer!  Layer a thin layer of Prosciutto and then provolone onto the Beautiful Butterfly of Chicken. It’s easy to go crazy here, but trust me, a light layer is better. Don’t make it thick it will be hard to roll.

5. Roll the chicken lengthwise to make a little chicken Burrito. MMMM Burritos….wait, we’re making Chicken Cordon Bleu. Burritos will come another time 🙂

6.  Put the chicken aside, throw away the plastic wrap, and wash your hands well, they’re all goopy now, but not as bad as if you wouldn’t have rinsed that chicken. Everyone say, Thanks Ryan for that great suggestion!  I am not kidding that is awesome.

7.  Now make your breading. This is an easy breading that I stole from the back of the Bisquick Box. If you have never made a recipe from the back of a box, do it. They always turn out really good and the Box Doesn’t Lie (just like Shakira’s Hips). So here’s the run down of that quick breading. You can use this for chicken tenders or nuggets or Chicken Cordon Bleu. 🙂

8.  Get yourself a little bowl or container for holding the bisquick. If you have a sister who did Pampered Chef for a while you may have a handy flour holder specifically for this use, however a normal human bowl will do.

9. In the bowl (or fancy Pampered Chef Dredging Bowl) put about a cup of bisquick sprinkle with about 4 hefty shakes (or 1 teaspoon) of paprika, salt, pepper and garlic powder. Mix with a fork to get the seasonings all in the flour.

10. Get another bowl or a second Pampered Chef bowl, and break one egg into it and mix like crazy. Beat that egg like it just talked smack. Good job. 🙂

11.  NOW the fun begins. Here’s what we are going to do. We will take the chicken all rolled up into Burritos, get it all sloppy in the egg and then roll it around in the Bisquick Mixture. Then it goes back in the egg for a second dip and then back into the Bisquick. This is a picture of the process from Layering, to rolling to dipping (also known as dredging).

12. So we’re ready to  cook! Grab your super awesome pan (If you don’t have one, go to this store in Colorado, or order online – they have AWESOME deals and great items. Be prepared to hang out for about an hour and come home with a cheesecake pan you think you might need for your next family gathering when you attempt to make the Smoked Pumpkin Cheesecake).

13.  Turn the burner on Medium High. Let it heat up first and then do a trick to make sure it’s hot. Put a little water on your fingers and then flick it into the pan. If it sizzles, it’s ready. Then put the olive oil and butter into the pan and swirl it around. As soon as the butter melts, put in the chicken.

14.  Let the chicken cook – it will sizzle like crazy so have a cover or a splatter cover handy so you don’t get splashed with hot oil. Let it sit for 5 minutes. Set a timer, so you don’t forget. This is a perfect time to start cleaning up.

15.  After 5 minutes, flip the chicken so it can cook on the other side for 5 minutes. Again, set a timer and walk away. If you’re impatient like me you’ll want to check it at minute 3.  Don’t do it. Just let it go and do a little meditation.

16.  Once the 2nd side has cooked for 5 minutes, then put the pan (not the cover or the splatter cover) in your preheated oven. Let it cook for about 20 minutes total. After 10 minutes in the oven flip the chicken so each side has it’s fair share of cooking time on the pan. It is done when the  chicken registers 165 degrees.  During this time, make a side! I found steamed broccoli or asparagus is good. And if you have a 6 year old who hates green things, smother those veggies in Cheese Whiz.

17. Take the chicken out and let it sit for a couple minutes. Then slice it like Stromboli, it makes for a pretty presentation.You can pour some of the butter / oil combination from the pan on the top of it for a little bit of a sauce but you don’t need to it is good all on it’s own!

So there you have it, both Ryan and My interpretation of Chicken Cordon Bleu. Ryan’s version is much more beautiful, but mine is more tasty. 😉 So enjoy them both!

I hope you have as much fun making it as I did, and if you do make it, let me know I would love to hear your stories.


6 thoughts on “Chicken Cordon Bleu – Version 1

  1. What fun! I really enjoyed your colorful description – I just wish I could have been there to see it all unfold. : )

  2. I don’t think there is a substitute for a kitchen mallet. If you don’t own one, get one. Nothing takes out pent up frustration like bludgeoning a piece of meat.

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