Comments on: Recipe : Chicken Cordon Bleu (errm…peach)

By: Erina Law

Erina Law — Sun, 15 Oct 2006 09:25:42 +0000

If you want to make your chicken tender, marinate it for 30 minutes with pineapple or papaya. Then, wash it with water and marinate with the ingredients you needed. Taste lagi best!!!

By: Bradley M

Bradley M — Sun, 15 Oct 2006 09:09:15 +0000

Bananas? Please show me a recipe for this, because I can’t seem to find one through Google.

In response to f1re80, both recipes involve a chicken cutlet which is pounded to a thin texture, rolled around a different food, then (traditionally) pan fried. However, oven roasting turns out to be a better way to cook these.

The difference is that chicken cordon bleu is filled with ham and swiss cheese, and chicken kiev is filled with a garlic/herb butter.

By: Lilian

Lilian — Sun, 15 Oct 2006 08:25:45 +0000

Tks for the good comments, did not expect my laziness had led to a new dish. Bradley, over here our Chicken ala Kiev is using bananas. Right? Fire80?

Sheryl – Mustard powder is sort of like mustard paste but in powder form. I got it from Cooking Island. Much easier to store than mustard.

By: tonixe

tonixe — Fri, 13 Oct 2006 02:55:51 +0000

I think its time u set up a peoples’ cafe, otherwise the rest of the non-blogging world will miss all these that we r enjoying !

By: Bradley M

Bradley M — Thu, 12 Oct 2006 18:27:37 +0000

You’ve actually stumbled upon the way that the staff at America’s Test Kitchen (publisher of Cook’s Illustrated) determined was best for making Chicken Kiev. You might want to try that next, using the same cooking method, just coating the chicken with pan-toasted bread crumbs before putting them in the oven.