Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live  ” Cordon Bleu Brie !
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Bon Appétit !   Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half  before breading  to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Click here for more  Cordon Bleu  on  ChefsOpinion
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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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