Category - Free Range and Organic Poultry
Chicken Cordon Bleu
SKU: 350
Twelve (8 oz.) Servings

A traditional French favorite features a tender and juicy breast of chicken containing aged swiss cheese surrounded by lean, Canadian-style bacon. Lightly breaded and gently baked to seal in the natural flavors.

Recommended Cooking Method:
Bake at 350° for 35 minutes.


4 cups mixed blanched vegetables,
(broccoli florets, cauliflower florets, carrot rounds,
       green beans, or radish quarters)
3 tablespoons unsalted butter
1 1/2 tablespoons water
Kosher salt
Ground black pepper


Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss in the vegetables, by gently moving the pan back and forth over the flame (like old fashion popcorn making). Cook the vegetables for 4 to 5 minutes, or until heated through. Salt and pepper.

Transfer the vegetables to a serving bowl and serve immediately.

To blanch and refresh vegetables:

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.

When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

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