Week 6- Cordon Bleu

Hello everybody and welcome back to my blog, Today we will be making some scrumptious cordon bleu and cubed red potatoes, this meal comes from Sweden, which I had no idea, but anyway, my parents have been making this since I was around like 6 so I always enjoy it.

First, the ingredients, chicken breast,  ham and fresh mozzarella cheese for stuffing the cordon bleu, red potatoes, Bread crumbs and mayonnaise for breading the chicken, butter, paprika,  and all of the basic seasonings salt, pepper, and onion powder.

Ingredients. 

  Alright, now it's almost time to cook! But first the tools, for this meal you will need a very "fun" tool called a meat tenderizer, it's basically a hammer for meat but you need this to make the chicken flat so you can stuff it. Now it is time to cook!!

Prep And cooking of potatoes

1. The first thing you are going to want to do is to preheat your oven to 450 degrees.
2. Now you are going to want to cut all of your potatoes into cubes, be careful to cut them all to a similar thickness so they will all cook evenly.
3. Once you have cut all of the potatoes you want to rinse them to wash off any dirt or excess starch. 
4. Get a medium cookie sheet and put foil on top, now this next step is important for the quality of your potatoes.
5. Spray the foil with cooking spray to prevent sticking.
6. Once you have done this spread the potatoes onto the pan and season as desired with salt, onion powder, and paprika.
7. Now for the cooking, put the potatoes in for 45 minutes and after 30 take them out taste, and move them around, this also prevents sticking, for crispy potatoes use the broiler for the last five minutes.
8. That is all for the potatoes 

la papa( the potato in Spanish)

                       preparing and cooking the chicken.

1. First things first you want to open the chicken and lay the pieces on a cutting board.
2. Now, this is a new technique, butterflying a piece of chicken. ( i will add a quick video at the end to explain this) The reason you do this is so that it is easier to make it flat, you need the meat flat so it is easier to fold.
3. Once you have butterflied all of your chicken you are going to want to put a single piece into a plastic bag and here is the fun part you get to use your meat tenderizer to make this piece as thin as possible without creating holes. 
4. Once you have done this it is time for bread. 
5. I bet you were wondering what the mayonaise was for, it is the adhesive for the breadcrumbs. If you plan on doing this by yourself you are going to want to make stations one for your dry ingredients( breadcrumbs) and one for your wet station( mayonnaise) You want the wet station first so the breadcrumbs stick.
6. Grab a frying pan and set your stovetop to medium-high heat and add a cap of oil into the pan.
7. once you have your stations mapped out and prepped your pan you want to put the chicken directly into the mayonnaise and then flip and dip it back into the mayo after you do this you want to put the chicken into the breadcrumbs making sure to cover the entire thing.
8. Once you have done this you want to fry them for about a minute on each side. 
9. Repeat this until all of your chicken is done.
10. Now for the fun part stuffing the chicken, you want to grab a piece of ham and a few slices of mozzarella from your ball of fresh mozzarella and put it on one side, fold this and put a toothpick in to secure.
11. Repeat until all of your chicken is done. 
12. Put all of your chicken onto a baking sheet and bake these for 20 minutes, checking in 5-minute intervals the chicken is done at 165 degrees. 

finished product.

If you want to add an extra touch at the very end put a piece of mozzarella on top of the chicken and let it melt. But that is all for this blog I hope you learned something because I did. Have a great rest of your day bye!

Butterflying video by; taste of home- https://www.youtube.com/watch?v=yqjfQP3Mp2k