I love me some Chicken Cordon Bleu. But I’ve always felt it could be better? I mean Swiss cheese? We can do better than that, right?
And I’ve got nothing against ham; I think it’s pretty darned delicious. Even the sandwich type of ham. But still, we can do better. I’ve had this idea rolling around in my head… what if we improved chicken cordon bleu with some more… ‘high brow’ ingredients?
I just decided to go for it. Luckily, ALDI has all the fancy pants cheeses and cured meats you could want, so I didn’t have to pay much money for my little experiment. I was originally planning on using prosciutto and smoked gouda, but I had some money left over. So I decided to try capicola and gruyere, too. Why not?
Long story short, it turned out AWESOME.
If you’ve never made chicken cordon bleu before, here’s how it goes: butterfly and pound the chicken so it’s nice and flat. Top with meat and cheese, roll it up and then bread it. Bake for about a half hour and enjoy!
I tried the following combinations of meat/cheese:
The winner… well, they were all much better then your typical ham and swiss (no surprise there), but my favorite was Prosciutto & Gruyere. The Gruyere cheese just melts amazingly well, and the saltiness of the prosciutto seasoned the whole dish. It was awesome.
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