Chicken cordon bleu

[logman]

I love it. From way back at the Pappion (sp) restaurant I worked at as a teen on Leon Ave. Anyone remember that place?
They had frog legs on the menu. That's a memory that stands out.
Anyone have a place or a go to recipe? Cooking for one makes it hard. Most of the time going out is cheaper and most certainly easier.

[LANDM]

I love it. From way back at the Pappion (sp) restaurant I worked at as a teen on Leon Ave. Anyone remember that place?
They had frog legs on the menu. That's a memory that stands out.
Anyone have a place or a go to recipe? Cooking for one makes it hard. Most of the time going out is cheaper and most certainly easier.

Definitely remember Papillon.
Were you there when Jean-Claude Berthier was there? I can picture the owner and his name is on the tip of my tongue but not quite there.

[logman]

I was there with Jean Claude.

[logman]

Seems a lifetime ago. I learned a lot there. About working hard and food. How to prepare very nice tasty dinners and desserts.

[LANDM]

It was a really nice restaurant. My memory is failing on this a bit but wasn’t it in two different locations over the years?

[Bsuds]

Anyone have a place or a go to recipe? Cooking for one makes it hard. Most of the time going out is cheaper and most certainly easier.

You could try M&M Meats and just cook them as needed. Just a thought, we don't because I try to keep salt at a minimum.

[TreeGuy]

I bet Costco sells them. I am going there today and could look.

[just popping in]

T-Bone's sells them individually frozen, sometimes on sale 10 for 20 bucks.

[oneh2obabe]

Superstore has 2 or 3 varieties of chicken cordon bleu in the freezer section - 10 pcs. for $10. If you're handy in the kitchen and like prepping, why not make a batch then individually freeze until needed?

[dirtybiker]

I just make my own, ramped up a notch.
I don`t butterfly the chicken.
Super easy;
I take one boneless skinless breast, spiced to preference, place a few slices
of favorite ham (Black Forest or Peppered for me) on top.
Then a favorite cheese, I use Jalapeno Havarti.
I then just take another spiced breast, place it on top sandwich style,
skewer it all together and bake.

I usually top with Parmesan when hot, might even add a med. salsa for fun.

Side with rice, or thai noodles.

K, now I`m hungry....

[oneh2obabe]

No need to butterly ... cut breast 3/4's of the way through, add ham and cheese, close, and do the flour, eggwash, breadcrumbs before baking or freezing. Or using a knife, cut a slot lengthwise then roll ham and cheese and place into slot. Again, do the flour, eggwash, breadcrumbs and bake or freeze.

[Bsuds]

Mine are way easier to make!

"Hey son make a dozen or so and freeze em!"

[GordonH]

They have it on their menu
http://homefordinner.info/menu

[Iamsomeone]

I remember Papillon. My husband and I went on a dinner date there back when we were courting :) It was impressive.

I never had their cordon bleu though so can't compare. I have had both Costco and T-bones cordon bleu. They are both good, but I prefer Costco's as it has less bread coating than T-bones. That's just personal preference.

I used to make my own though. I'd pound the chicken to make it thin and place ham and cheese on it. Then just roll it up, using toothpicks to keep it in a roll and then do the egg wash/bread crumb dip. Fry it to make the coating brown and crispy, then bake in oven till cooked. A little time consuming but worth it.

[Lady tehMa]

For frozen we like the M&M Meatshops one - when they're on sale.