Chicken Cordon Bleu in the Flavorchef

Time for another Flavorchef recipe and here is the easiest Chicken Cordon Bleu recipe we have made yet. We used skinless boneless breast fillets with lean double smoked ham, Gouda cheese, Panko Breadcrumbs and served them with pan steamed snapping fresh asparagus spears, zucchini fritters and a lovely cold glass of Australian Dry White Wine. Gourmet dining at home,within a budget and you can enjoy a couple of glasses of wine without worrying about how to get home, you're already there.

The best thing about eating home cooked food is you know exactly what's in it. You can take advantage of seasonal fresh produce, it costs a fraction of the price of a restaurant  meal and the more you practice your cooking skills the better you get at it. We find that trying to find a restaraunt now a days that is reasonably priced with adequate sized portions and delicious meals is getting harder to find. More often than not you come home disappointed with the dining experience knowing full well you probably would've cooked it better yourself. I do occasionally come across a menu idea that I simply have to try at home and don't forget when you cook for yourself, you are preparing meals to your own personal taste. Not too salty, sweet, rich or spicy. You cook for taste not for profit and that combination has to be a winner.

Our Chicken Cordon Bleu is quite simple, looks impressive and the little bit of trouble you go to, to make it it is rewarded by its lovely fresh taste. The best quality oil, still crisp yet just cooked asparagus absorb some of the delicious meat juices and crunchy coated little sweet zucchini fritters served with airfryer fries. It's a match made in heaven, one of our viewers has suggested you could fill the breast with Brie, cranberry jelly and the ham for a delicious flavour alternative to the more traditional Cordon Bleu. That's a great tip Klara, thank you,  I will definitely give it a try next time. The possibilities are endless, pine nuts, ricotta and spinach, or pumpkin, walnuts and blue cheese, what about apricots and almonds with Camembert, even dates and cashew butter would be great. What do think would make a great filling?