My Take On: Cordon Bleu


First of fall, NONE of this is to be considered "classic"

This Cordon Bleu is packed with flavors like pesto, mozzarella, bacon and a bonus tomato sauce at the bottom.

Serves One

1 Chicken Breast Fillet
Sundried Pesto
2 Eggs
1 Strip of Bacon
Tomato Sauce
Bread Crumbs
Splash of Soy Sauce
Juice of a Quarter of a Lemon
Salt and Pepper

1. Soak you toothpicks/thread in water.
2. Marinate the chicken for 30 mins up to and hour with that splash of soy sauce and juice of a lemon.
3. Take one of your eggs, whisk it with a fork, and cook it on a pan like you would an omelet. Then cut the egg into strips
4. Butterfly your chicken
5. Smear the pesto, add 2 strips of the egg (You will have leftovers), the bacon and mozzarella.
6. Salt and Pepper that baby!! (Im so sorry)
7. Seal that chicken up using a thread/toothpick 
8. Bread it like you normally would with flour -> egg -> breadcrumbs
9. Cook the chicken till golden brown
10. Once it is done, slowly pick up the hot chicken and remove the thread/toothpicks
(make sure that its cool enough to handle)
11. Chop that chicken up (This shouldn't be hard)
12. Place your chosen tomato sauce on the plate
13. Add your "cordon bleu"
14. Garnish with the basil
15. Enjoy~

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