Simple, yet profound enough to get a style of cooking named after it. This dish is EASY, and a date killer. One of my signatures.

Step 1: Step 1: Ingredients.

Chicken cordon bleu is REALLY easy. The price per serving is near pathetically cheap.

I've seen a few knockoffs on the site, and I felt obligated to post the real thing. Sorry for the lack of pics, I'm still getting the digi-cam up and running. This recipe serves one. Scale to fit your needs.

bread crumbs (1/4 cup should be more than enough)
eggs (at least 1, scrambled)
1 boneless skinless chicken breast
about 1/8 cup swiss cheese
2-3 slices of thin cut (chipped) deli ham
olive oil
some toothpicks
a hammer
a book
My dad was a chef, and he makes this great.
In uk we call this a "chicken kiev" i friggin love these things i could eat hundreds!!!
If you're lazy like me then you can just go to the local supermarket and pick up some frozen premade ones that are rather good. Great instructable however, chicken corodon blue is my favorite food.
thanks :). Personally? The only reason I make them myself is cost (it's quite a bit cheaper to home-make, then freeze a few of them) and the health aspects of the pre-made stuff with all of the preservatives and whatnot.
You seem to switch between terminology a bit, such as referring to the chicken breast as a 'loaf'. You should probably explain your various terms somewhere on here. Also, you provide no instructions on how to inject our package of meat and cheese into the hooker....err, chicken breast. Otherwise, I didnt realize its so simple. Good Job.
it'll make sense when i post the pics. the "loaf" really does look like a meatloaf after you've wrapped it. I promise pics are on their way and it'll be a lot more clear.
the chicken is wrapped around the meat and cheese. kinda like a burrito. there is no injection. nice instructable. would be even better with pics, but thanks
Needs pix, also Chicken Kiev is more properly chicken wrapped around butter, yummy butter, no cheese or broccoli involved.
I always thought kiev was cheese and broccoli. You should post one about the proper way to it. I'm curious.
There are minor difference between gordon bleu and kievs, not that I could find them, it would have helped if they were the same base flavours, cheese and bacon kievs and garlic of some sort gordon bleu don't compare well...
No, there are major differences, I hate to sound like a food Nazi, but cordon bleu is baked chicken stuffed with cheese and ham, Kiev is fried chicken stuffed with butter. If people are passing one off as another, it's either ignorance or deception. Similarities, yes, but no more than Papas Rellenos and Shepard's Pie or empanadas and Cornish Pasties.
Both of these are friend and baked, and this wasn't a recipe for kiev, but a way to make it. My inclusion of the frying as a first step was to crisp up the shell a bit more, and give it more body so the cheese doesn't leak as much. The fry is quick, and to seal. The actual cooking process is really the bake.
Oh right, sense made, thanks... See when you get Kievs made with sauce instead of butter it get's very complicated...
I'm working on pics, but the camera's broke. I figure I'll have it running in a week or so. Just felt like putting the recipe out there :)
Perhaps better as a slideshow due to this having no pictures... sounds tasty though.

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