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On this page, Ms Clara gives a recipe for Chicken Cordon Bleu. Where did this name come from? Cordon Bleu, or Blue Ribbon, refers to the blue ribbon holding the Cross of the Holy Spirit, awarded to members of the Order of the Knights of the Holy Spirit. Then, in 1958, this term was used by Martha Distel when she instituted a culinary publication called la Cuisiniére Cordon Bleu. In 1895, Le Cordon Bleu opened as a culinary school in Paris. Will this dish win a "Blue Ribbon?" It certainly is delicious, and is also easy to prepare.

Ingredients:

• 4 skinless, boneless chicken breast halves

• 6 slices swiss cheese

• 4 slices cooked ham

• 1/2 stalk celery

• 1/2 cup plain bread crumbs

• 1 egg white

• 8 toothpicks

• Nonstick cooking spray

Directions:

• Preheat oven to 350 degrees F. Trim any excess fat from chicken and discard. Pound (tenderize) chicken to 1/4 inch thickness.

• Place 1 cheese slice and 1 ham slice on top of each breast.
  

• Roll up each breast and secure with toothpicks.
  

• Dip each breast in egg white and roll in plain bread crumbs.
  

• Coat your baking dish with nonstick cooking spray. Place the chicken in baking dish and bake for 30 minutes.

• Remove from oven and place 1/2 cheese slice on top of each chicken breast. Garnish with celery chunks on top of cheese slices. Return to oven and bake for 10 minutes or until cheese has melted and chicken is no longer pink.

• Remove from oven and take out the toothpicks.
  

• Serve over a bed of rice along with your favorite vegetable.
  

Special Tips:

Ms Clara recommends that you layer the cheese slice in between the ham and the chicken to avoid any uncertainty when you peek into the chicken to make sure it is fully cooked. Otherwise, if the ham is layered right next to the chicken, it is easy to see pink ham and wonder if your chicken is still pink, too.