Vortex chicken cordon bleu.

[timothy]

 

[timothy]

Our Son Joshua did these yesterday.
We loved it!

Tim

 

[Cliff Bartlett]

Well, Joshua hit a home run! I like the green beans and peppers equally along side that delicious chicken.

 

[Michael Richards]

Wow Tim that is a great cook. So when you guys get together who gets to do the cooking?

 

[Bruno]

Looks real good, recipe?

 

[Michael C.]

Wow you nailed it!!!!! Looks so tasty!!!!!

 

[Tony R]

Need to give this a try

 

[JimK]

Joshua nailed that cook! Tasty!

 

[M Craw]

Oh my!

This just got the ol' hamster runnin' in my brain... I'm going to have to have a crack at this, or a "spin" off of this.

 

[Timothy F. Lewis]

What a feast! My invitation must have gotten lost in the mail!

 

[timothy]

Looks real good, recipe?

He googled it, but it's basically pound the chicken somewhat flat with a meat mallet or 2x4.
Season with S&P
Schmear a little honey or dijon mustard on the inside, add two pieces of deli ham and swiss cheese.
Roll up and secure with toothpicks.
Dredge in flour, then dip in egg, and roll in seasoned buttered panko bread crumbs.
These took about 30 mins.
He also made a parmegiana bechamel sauce.

 

[Rich Dahl]

Nice.. Very Nice. Great cook.

 

[Tony-Chicago]

parmegiana bechamel sauce, well of course. Putting us to shame. I was looking forward to a burger this weekend. Grilled even. Now what will she want. Have to up the recipes.

 

[Dan L NY]

This weekend I am going to make this I have not had CCB in seems like forever............great looking cook!!

 

[Clay Neubauer]

Very nice. We've done cordon bleu a few times with the vortex, and it is every bit as exceptional at that as it is at cooking wings.