Dutch oven cooking and our National Parks equate to amazing meals in amazing places. In celebration of our National Parks 100 year anniversary, this coming August 25, 2016, I created this version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!
(Recipe will feed 4 people when cooked in a 10″ Camp Dutch oven.)
Cooking-Outdoors tip: If you need to increase the quantity, figure one chicken breast and one Idaho® potato for two people, plus extra red onion and Canadian bacon.
Mix together potato blend of 1/4oz of fresh herbs, 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.
Gently mix the potato slices with fresh herb mixture.
Set aside.
Cooking-Outdoors Tip: Take advantage of using extra baked potatoes, they can be cut thicker and cook much faster than raw potatoes.
Mix together chicken blend of 1/4 oz fresh herbs, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.
Gently mix the chicken medallions with fresh herb mixture.
Lightly oil your dutch oven.
Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.
Cooking-Outdoors version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!
Ingredients
10" Dutch oven
24 charcoal briquettes
Potatoes
2 Idaho® russet potatoes, ⅛ slice
¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
Unlike some other entrees, delicious chicken cordon bleu is a relatively newer coined recipe. The term “Cordon Bleu” translated from French to English as “blue ribbon”, yes, like Pabst Blue Ribbon.
Chicken Breasts: to make sure the cheese doesn't leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading. Make-Ahead Tip: the breaded chicken can be refrigerated covered for up to 1 day.
Preheat the oven to 350°F. Grease the bottom of a shallow pan with Oil or PAM and place the stuffed breast seam side down. Cover with foil and place into the oven for 50-60 minutes.
It's a business, they will charge whatever people are willing to pay. They may say it's because of equipment, or what you get with that price tag but the truth is simply put, just about how much they can pull out of your bank account. Graduate with honors and 40K of debt (still paying).
Preheat oven to 375 degrees F.Place baking sheet in oven.Bake for33-36 minutes.For best results heat for 20 min., flip, and heat for another 13-16 min.
Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.
How do you keep the cheese in chicken cordon bleu? I'd make a big enough pocket and bat the chicken out so you have enough chicken to seal over the cheese. Id then flour, egg, breadcrumb, then egg and breadcrumb again to get the best seal…
A slice of hard cheese cut to fit the shape perfectly is the best choice, as it covers your meat before melting and will more or less stay put for an even taste and a smooth, elastic cheesy texture. Ossau Iraty makes for a perfect cordon bleu, in place of the classic Swiss cheese.
I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed. How do you keep the cheese from melting out of stuffed chicken? Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.
To tell when chicken cordon bleu is done, use an instant read thermometer inserted at the thickest part to check the meat for doneness. Chicken is considered cooked at 165 degrees F. I typically remove the meat at 155 degrees F, as its temperature will continue to rise as it rests.
Place in 2 glass baking dishes (13 by 9 inches). Bake chicken for 15 minutes, then carefully turn with a large spatula and bake for 15 to 20 minutes longer or until chicken is thoroughly cooked.
It's called blue or bleu (French for blue) because the hæmoglobin from the residual blood in the cow tissues of your steak are depleted of oxygen. This gives uncooked raw beef steaks their purplish/blue tinge.
From 1578 to 1789, it was the most exclusive order in France and each of its members were awarded with the Cross of the Holy Spirit, which hung from a blue ribbon known as Le Cordon Bleu, which is depicted in this image of Louis Gonzaga, Duke of Nevers - the first to receive the order.
It has a similar core meaning in both French and English, but it's used in different contexts. In French, it literally translates to blue ribbon, and traditionally refers to a person who excels in culinary arts. When someone is called a cordon bleu, it means they are a highly skilled and accomplished chef.
There are four basic ways the French order steak. Bleu means very rare, quickly seared on each side. Saignant, literally meaning bloody, is a bit more cooked than bleu, but still quite rare. À Point implies “perfectly cooked” (the closest to our Medium Rare) and Bien Cuit, well done.
Address: 569 Waelchi Ports, South Blainebury, LA 11589
Phone: +9958996486049
Job: Sales Manager
Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing
Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
