If you know me at all, you know that I love Chicken Cordon Bleu. It’s my most favorite food in the whole world. My step-dad got me hooked when I was a child. I can remember him making Chicken Cordon Bleu with ham, Swiss cheese, and using crushed corn flakes as a breading. I love that hint of sweet from the cornflakes mixed with Swiss cheese. Over the years I have adapted and changed his recipe. I’ve used bread crumbs for the crust and the ever present toothpicks to hold it all together. I’ve baked it, fried it, and re-purposed it in many ways. I stick to the basic principles but love to test out new ways to make this classic dish.

Have you ever tried to write a recipe? It’s not so easy. Since doing a blog, I’ve had to write recipes for things I cook on a regular basis. Recipes aren’t the easiest thing to do when you are used to just throwing ingredients together. As you are throwing your meal together, you have to actually pull out the measuring cups and measuring spoons. What a crazy concept, right?! I’m learning the recipe writing ropes and sharing them with you!

This is my first Chicken Cordon Bleu to share with you. Check out my Dredged And Breaded Chicken Cutlets Recipe here to get the basics of this recipe. I like to add a pinch of sugar to the Panko mix for Chicken Cordon Bleu. It gives a tiny bit of sweetness.

What ways have you tried to reinvent a recipe? Has writing your own recipe been difficult or easy? I would love to hear your thoughts!

I’ve reinvented Chicken Cordon Bleu in different ways, so stick around and sign up to follow. New Chicken Cordon Bleu ideas will be coming soon!