I created this recipe for chicken Cordon Bleu bites to duplicate some appetizers I had last summer at Stew Leonard’s famous dairy retail store in Connecticut. They are great as appetizers or as fun food for kids. I love to make them with bread crumbs seasoned with Parmesan cheese. Enjoy!
“Found this online — looks simple to put together and yummy! Original recipe requires frying — but I wonder if it could not be completly done in the oven. If someone tries this before me and wants to be brave and skip the frying step and bake longer, let me know your changes and I will edit the recipe. Thanks!!”
When I was a child, my favorite food was Chicken Cordon Bleu. In my opinion, there was nothing to dislike. Someone somewhere in Switzerland had come up with a sinfully perfect combination of fried chicken with salty ham and molten cheese center. As someone who LOVES fried chicken, I can’t think of anything better. As a kid, my mother would indulge my craving for my favorite food by going to Costco and buying the frozen version for Sunday dinner.
Surely, there has to be a better way
To this day, I am still haunted by the difficulty it took to properly cook those frozen Chicken Cordon Bleus. If you baked it too long, all the cheese would leak out. If baked not enough, the chicken would be raw. You couldn’t fry them as they were too big to put in any pot or pan we owned. Surely, there had to be a way of resolving this issue.
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