Last night marked the very end of our winter break. Michael’s employer gives an incredibly generous winter break to its employees. We’ve basically been on break since the 22nd of December. And he had yesterday off in observation of New Year’s Day, which we thought was an incredibly generous added bonus. We took advantage of every last minute of together time and it was a little tough to get back to the ol’ schedule this morning. Still, after such a lovely break, we know it’s time for that sort of thing.
After a quick doctor’s appointment for me yesterday, we spent the last day of our vacation together running a few errands, playing fun things on the Wii, reading, watching some favorite shows, puttering around the house, and generally relaxing. In the days since we got home from my parents’ house, I haven’t spent much time in the kitchen since we’ve been in a lazy, relaxed, vacation-y mood (and I’ve been getting over the last few bits of post-food-poisoning-funk). It felt SO good to get into the kitchen last night and make a real dinner beyond soup and grilled cheese!
Michael LOVES chicken cordon bleu, and I love making things from scratch, so we put it together at home and enjoyed a real, true home-cooked meal. It. was. delicious.
It’s easy to look at something like chicken cordon bleu and get intimidated, but the truth of the matter is that it’s not very difficult (at all) to put together. My recipe makes 4 servings, and I had them assembled and ready to go into the oven in less than 20 minutes. It might take you a few more than that if you’ve never made them before, but trust me, you can do it!
While they bake, you have about 30 minutes to put together whatever side dishes or sauces you might be interested in. Michael’s mom would serve chicken cordon bleu with a sauce made from cream of chicken soup and sour cream, but you could make a bechamel sauce, or serve them plain (my preference). Paired with a quick vegetable or two, this is a great meal and much healthier than buying the pre-packaged frozen version.
A few notes on the recipe: Michael is a fervent mustard-hater and he loves these. The layer you spread is thin enough that they don’t taste mustardy, the just taste flavorful. I’m a mustard lover, and I also loved them. If you’d prefer, you can use your favorite prepared honey mustard in place of the dijon and honey combination used below.Print