cordon bleu a la Riz

18 Mar

Please beware, I am no expert cook. I try to read or watch Food Network, but since most of the ingredients were unavailable to me (mahal kasi), I make do with my own simpler version of the recipe. Like this one I made last weekend. This is another version of that famed chicken cordon bleu.

Chicken breast, de-boned. This is very easy, most moms can do this by guiding the knife through the chicken bones starting from the side nearest to you…
After de-boning, I marinated the chicken with Alaska evaporated milk, salt and pepper…
Instead of the usual cold cuts and cheese fillings, I had filled out mine with veggies…for a change ^_^
Roll the chicken onto flour, egg, finishing it up with bread crumbs. Insert toothpicks to loose parts to secure the chicken breasts. Then, deep fry…
Viola! Served with garlicky and creamy gravy …kids loved to lick em!
My plate. Rolled chicken over pasta. Yummy!
Kids’ plate.

TIPS:

-The gravy can be stocked in the fridge and be used for pasta, bread, fried meats, or over sizzling plate I posted here.

-The fried chicken can also be stored in the freezer (I do batch cooking sometimes). Just reheat it in the microwave when needed. Saves time (this recipe is time consuming ^_^)

-Try not to discard the milk marinade, it can be used for making gravies/sauces. RECIPE HERE

-AND, and,the chicken bones,too. I boiled the bones, so I can use and store the broth for other purposes.

-ALSO, the chicken skin…well, it can be marinated, coated with flour and breading and deep fried, a la KFC’s Hot Shots…unless, you don’t want to keep the fats. Who’s dieting here? ^_^

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15 Responses to “cordon bleu a la Riz”

  1. Cecile March 18, 2011 at 2:04 am #

    wow, this dish looks very yummy! never tried making dish dish before…

    Reply
  2. cheerful March 18, 2011 at 2:30 am #

    looks yummy in the end, great job! thanks for sharing the procedure! PinayMum – Mommy’s Life Around…wishing you a great weekend! :)

    Reply
  3. maiylah March 18, 2011 at 3:38 am #

    looks good, and love the way you had yours. i haven’t tried cooking that yet…tamad talaga ako. LOL

    thanks for playing!

    Reply
  4. maiylah March 18, 2011 at 3:40 am #

    ps. followed you back! :)

    Reply
  5. Luna Miranda March 18, 2011 at 4:34 am #

    i don’t have the guts to do cordon bleu at home.:p
    yours look great! i’m imaging the creamy garlic sauce–yummm!

    Reply
  6. MommyLES March 18, 2011 at 6:12 am #

    i think this is yummy, i will try this one,

    Noobfoodie

    Reply
  7. Rose March 18, 2011 at 12:34 pm #

    Sarap!

    Spice Up Your Life, have a safe and happy weekend.

    Reply
  8. Hazelicious March 18, 2011 at 7:07 pm #

    Looks yummy to the tummy. See you again, mine is up – FTF103

    Reply
  9. u8mypinkcookies March 20, 2011 at 6:02 am #

    yumyum!

    Reply
  10. Lyza March 20, 2011 at 2:45 pm #

    Thanks so much for sharing this recipe…it’s one of my favorite dishes, I will sure try this :)

    followed your blog, hope you can visit & follow back http://www.lyzalane.info/2011/03/ftf-chowking-madness.html

    Thanks :)

    Reply
  11. Dhemz March 21, 2011 at 5:44 pm #

    ang galing naman..bongga ka talaga te…yum!

    Reply
  12. darly March 23, 2011 at 10:28 am #

    hmm, this is interesting. First time i see cordon bleu with veggies in it, will definitely try this for a new twist

    Have a great foodtripping hop, here’s my entry for this week’s FTF. Have a fab week!
    Food and Passion
    I Love Darly!

    Reply

Trackbacks/Pingbacks

  1. sizzling bangus | Uncharmed life - March 18, 2011

    [...] so, after the laborious chicken cordon bleu I posted here, the gravy left was made useful for that Saturday’s [...]
  2. Assorted Rice Cakes - October 22, 2011

    [...] of yummyliscious foodies. I just picked few pieces of lechon and that’s it. SIL asked me cook Cordon Bleu a la Riz with ham and cheese as filling. After cooking, I stayed until noontime to help her with other [...]
  3. Fried Chicken Fiesta - May 18, 2012

    [...] As it was the Fiesta, it was customary to prepare couple of dishes for lunch (Beef Kaldereta and Cordon Bleu) and desserts, too (Buco salad and Grahams in Mango [...]

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