Welcome back to another of our cook & wine review videos. Today I cook a Chicken Cordon Bleu. The original Cordon Bleu meal evolved in Switzerland in the 1940s and it was made with veal. The chicken version evolved in the USA in the mid 1960s. Veal cordon bleu was very popular in 70s and 80s on restaurant menus across the UK with many switching to the chicken version as veal was so expensive. It then became popular as an easy cook frozen or fresh ready meal in the supermarkets.
Chicken Cordon Bleu is made with breast of chicken sliced opened like an envelope and thinned out, it is filled with sliced ham & cheese gouda,
emmental or gruyere can be used it is then rolled in breadcrumbs and fried until golden, I then put them in the oven to crisp up the breadcrumbs and cook the chicken through.
I paired this with an Italian Pecorino, a dry white wine made from Pecorino grapes.
Yes Pecorino is also a name of an Italian cheese but that is where similarities end. The wine is from the Abruzzo area of Italy which is to the east of Rome along the Adriatic coast.
This particular one is from Roversi its a 2019 drinking now at sells from £6 per bottle it is 12 % abv bight in colour, fresh fruit scents and a well balanced dry finish with good acidity.
#cordonbleu #vlogmas #pecorino
Ingredients for 2
2 boneless & skinless chicken breasts
3 slices of ham about130gr
sliced emmental 50-60gr
25gr plain flour
1egg +1 tbl sp milk heated
150 gr natural breadcrumbs seasoned with s&p & 1tsp dried herbs
6tblsp cooking oil
for the sauce
50 ml cream & 100 ml gravy
s&p
mixed herbs
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