cordon bleu chicken

with stir-fried veggie grillers in BBQ cream sauce


Cordon blue is not difficult to make from scratch: chicken breasts, ham and cheese stuffing with a breading mix. When made at home, the size of the pieces may differ greatly, unless you're willing to cut the chicken breasts to the same size.

This dish is often served with cheesy béchamel sauce.
It can also be prepared as a roll-up, a horizontal stack or as a casserole.  

The cream sauce with the vegetables compliments the béchamel sauce, but also contrasts with it.


This is what you need for 3-4 servings:

  • 2 lbs. chicken breasts ( = 3-4 pieces)
  • smoked ham, sliced thickly
  • 2 cups béchamel sauce
  • up to 2 cups parmesan or other melting cheese
  • 4-6 egg whites (or liquid egg whites from bottle)
  • up to 2 cups breadcrumbs
  • 1 23-oz. package veggie grillers
    onions, bell peppers, zucchinis, mushrooms
  • olive oil
  • S&P, seasoning
  • up to 2 cups heavy cream
Pic1: chicken cordon bleu, stir-fried veggie grillers in BBQ cream sauce



Pic2-4: stuff the chicken breasts


Pic5-7: prepare oven-dish


Pic8-10: béchamel


Pic11-13: oven-ready


Pic14-16: stir-fry vegetables


Pic17-19: stew veggies, add cream


Pic20: the meal
Pic21: cordon bleu chicken
Pic22: stir-fry veggie grillers in BBQ cream sauce


b. day 2:  reheat, with deep-fried breaded okra and zucchinis

After sitting in the refrigerator overnight, I reheated yesterday's leftovers with some extra milk to keep it from burning. I agree, it doesn't look nearly as nice as the original, but it's the same dish.

The real newbies here are deep-fried breaded okra and zucchinis, all garden-fresh from today's harvest and a very different combination than the above.


This is what you need for 2 servings:

  • cordon bleu chicken leftovers
  • milk
  • 1 lb. okra
  • 1 lb. grey zucchinis
  • egg whites
  • breadcrumbs
Pic23: cordon bleu reheat, deep-fried okra and zucchinis




Pic24-26: deep-fried breaded okra



Pic27-29: deep-fried breaded zucchinis