Used to be such a classic and a special treat at the Hayes House!  There are several different ways to prepare Chicken Cordon Bleu, the major differences are whether you use ham vs prosciutto, swiss cheese vs gruyere and bread crumbs vs panko. Because I have never ordered Chicken Cordon Bleu in a restaurant, I only remember the way my dad used to prepare it- ham, swiss and bread crumbs.  I never thought I would actually prepare this dish at my home, but after seeing it on the menu at Marcela’s Creole Cookery, I was inspired to give it a try! After deciding my approach (thanks for the ideas Tyler Florence!) – prosciutto, 1/2 swiss, 1/2 gruyere and panko bread crumbs…fancy, I know :0)…

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