Next week, Chef Janine is bringing to you the ever popular French-Russian specialty: The Chicken Cordon Bleu is perfectly ketogenic. For the breading, Chef Janine uses finely ground pork rinds. On the side, this fine, refreshingly light meal with seasonal vegetables, asparagus and carrots...
Chicken Cordon Bleu as we know it today consists of butterflied and thin pounded breast, pinwheel style rolled up with ham and Swiss cheese in the middle, and then breaded. It is either baked or fried, and served occasionally with a creamy sauce poured over it.
The background of Chicken Cordon Bleu is not a long one – this fine dish is in fact a fairly recent addition to the American palate. It surely is not one of those recipes that was created in one day; it is a dish that evolved over time.
When it comes to the name, “cordon bleu” translates to “blue ribbon,” and refers to the highest order of French knighthood established by Henry III of France in 1578. Since that time, cordon bleu has come to apply to the highest order of food and cooking in France, and eventually across the world. The dish has nothing to do with the prestigious culinary institutes by the name of Le Cordon Bleu.
The original recipe came to Paris in the 1840s from a Russian dish called Veal Kiev. It was adapted gradually with veal being swapped for chicken. In the states, veal cordon bleu made its first print appearance in 1955. Chicken cordon bleu followed 12 years later in 1967.
Please order online by Saturday noon, July 8th for delivery on Tuesday, July 11th.
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