kilikini explained :
> Dan S. wrote:
>> I made it today with some chix breasts and I used bleu cheese crumbles
>> w/ a slice of american.
>>
>> It wasn't bad. I'd always assumed that people who used swiss and
>> american were doing it wrong. But, the bleu cheese did kind of
>> overpower the ham.
>>
>> Please advise.
>
> As far as I know, chicken cordon bleu, at least in America, is made with
> chicken, swiss cheese and ham.
>
> This is how I make mine:
>
> I always butterfly the chicken breast, pound the chicken breast flat, place
> swiss cheese on both halves of the breast, then add my ham on top of the
> cheese. I fold the breast over, coat the whole thing in flour, dredge it in
> egg, and then press it into seasoned breadcrumbs. Saute' in olive oil and a
> little bit of butter.
>
> Sometimes, I make a swiss cheese-bourbon sauce to go over the chicken and
> sometimes I just serve it plain. In any case, I've never had a person say
> that the way I make my chicken cordon bleu was inedible - I've actually made
> it for the head chef of a prestigious restaurant on Maui who claimed it
> tender, juicy and delicious; gosh was I nervous at that serving! Yikes!
>
> In any case, this is how I do it and it works for me! (Oh, and if you put
> the cheese down *after* the ham, it tends to seep out during the saute'.
> Don't ask me how I know this.)
>
> Hope this helps!
>
> kili

I almost did that, except I wish I would have thought to butterfly
them. I just pounded the whole breast thin b/t saran wrap and used
toothpicks to hold them together.