June 10, 2004

Cheeseball Encrusted Chicken Cordon Bleu

Chicken Cordon Bleu

Yeah you read it right. Cheeseball encrusted chicken. Last week I went to my favorite discount wholesale outlet CostCo and bought a 35oz plastic barrel full of fluorescent orange Cheeseballs.

Utz Cheeseballs

After my guests tried to make a dent in the Cheeseball barrel while playing video games all night, and after I ate out of it for all three meals the next day, I thought there's got to be a way to make something out of all of these leftover Cheeseballs. What goes really good with Cheeseballs? A Ham and Cheese Sandwich is what. What has ham and cheese in it? Chicken Cordon Bleu! The experiment began. I called Nathan and Jill and told them to come over at lunch time. I crushed the Cheeseballs in a ziploc bag with an empty Tito's Vodka bottle. I got three boneless and skinless chicken breasts and pounded each out flat to about 1/4" thick. Seasoned the breasts with salt and pepper, spread a little grainy mustard on each breast and layered each one with Ham and Swiss Cheese. I rolled it up, tucked the sides in and pinned each roll together with a toothpick. Then a quick dredge in flour, egg wash and then a roll in the crushed Cheeseballs.

Cheeseball Encrusted Chickens ready for the oven

Then into a 350 oven for 30 minutes. They retained their radioactive orange color throughout the cooking process. Scary.

On plate with Greens

But good. Very good! I served them with a side of greens tossed in a Lemon and Oregano Vinaigrette. Although the color was a little scary and it made it look like we were cutting into an oversized Cheeseball (which was actually pretty awesome), it was really an excellent combination. Ham. Cheese. Cheeseballs. You can't go wrong with those flavors.

Jill Dies

For dessert Jill had some Cheeseballs. Then she died.

Posted by yi at June 10, 2004 5:05 PM
Comments

That kicks so much ass.

Posted by: winston at June 11, 2004 10:10 AM

I actually took your recipe and tried it. It is really good. I filed it away with my Emril's recipes.

Posted by: Mike at August 9, 2004 5:28 PM

I worship those utz cheeseballs. They are so buttery and crunchy and light - oy, yum! Our local costco has stopped carrying them, and I only occasionally get some smaller vats from a friend who sometimes finds them at her local Brooks pharmacy. Next time i get some though, I'm setting some aside to do this recipe - I like how your mind works.

Posted by: foodnerd at September 16, 2004 11:12 PM

hey, VERY VERY creative~~!!!!

Posted by: b at March 9, 2006 9:03 PM

You should try coating chicken in dijon mustard (mixed with some eggwhite) and crushed prezels. mmmmm.... Also good for pork chops.

Posted by: Pete at March 25, 2006 5:45 PM

Cheez ball cordon bleu sound great !! I am gonna try that.
And I have been using crushed pretzels for years instead of breadcrumbs.
Try dipping the chicken in BBQ sauce then the pretzels. Yummy !!! :)

Posted by: sandy at May 8, 2006 8:16 AM
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