Wholesome Humpday - May 20, 2020
Chicken cordon bleu, stuffed with swiss cheese & black forest ham and panko crusted. Served with mushroom wild rice pilaf, grilled Washington grown asparagus with garlic vermouth butter and a spring green salad with honey dijon vinaigrette.
- One pan chicken cordon bleu
- One quart mushroom wild rice pilaf
- One container of grilled asparagus
- One container of vermouth butter
- One container of spring green salad
- 4 ounces of honey dijon vinaigrette
- Preheat oven to 350. Once up to temperature, put covered into oven. Bake for 25 minutes, remove lid and continue cooking approximately 20-25 more minutes until internal temperature reaches 165 degrees.
- Heat rice in the microwave by stirring every minute or in a skillet, stirring frequently to an internal temperature of 165 degrees.
- Cook asparagus under a broiler for 2 minutes, turn and cook for another minute or two to an internal temperature of 165 degrees.
- Melt butter and drizzle over asparagus.
- Drizzle or toss vinaigrette with salad.
- Place one cordon bleu on each plate.
- Split pilaf four ways next to the chicken.
- Split asparagus four ways.
- Plate salad on 4 seperate plates or bowls.
Notes from Sara:
Named for the apron strings of Chef's of the past, Cordon Bleu is a stuffed chicken schnitzel that originated in Switzerland after World War II. It was always a favorite of my family growing up, I hope you enjoy it as much as we do.