{"id":285,"date":"2013-08-27T00:22:55","date_gmt":"2013-08-27T04:22:55","guid":{"rendered":"http:\/\/www.bitterblacktea.com\/blog\/?p=285"},"modified":"2013-08-27T00:27:33","modified_gmt":"2013-08-27T04:27:33","slug":"giant-stuffed-oddly-shapped-chicken-meatballs-pretending-to-be-cordon-bleu","status":"publish","type":"post","link":"https:\/\/www.bitterblacktea.com\/blog\/?p=285","title":{"rendered":"Giant stuffed oddly-shapped chicken meatballs pretending to be Cordon Bleu"},"content":{"rendered":"<p>Yep, it&#8217;s exactly what it is.<\/p>\n<p>So this is my take on the Chicken Cordon Bleu for someone who doesn&#8217;t feel like pounding chicken breasts or own a meat mallet.<\/p>\n<p><b>Baked Cordon Bleu<\/b><br \/>\nMakes 4<\/p>\n<div id=\"attachment_286\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu4.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-286\" class=\"size-medium wp-image-286\" alt=\"stuff you will need\" src=\"http:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu4-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu4-300x225.jpg 300w, https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu4-624x468.jpg 624w, https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu4.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-286\" class=\"wp-caption-text\">stuff you will need<\/p><\/div>\n<ul>\n<li>1 pound ground chicken<\/li>\n<li>4 slices of beef salami (or pastrami)<\/li>\n<li>4 oz Havarti, Gruyere or Swiss cheese<\/li>\n<li>1\/2 &#8211; 2\/3 cup panko breadcrumbs plus 1\/4 cup for coating (pre-seasoned or add your own spices)<\/li>\n<li>1 egg<\/li>\n<li>salt &amp; pepper<\/li>\n<\/ul>\n<ol>\n<li>Combine chicken, egg, bread crumbs, and seasonings in a bowl<\/li>\n<li>Wrap salami around the 1 oz slab of cheese.<\/li>\n<li>Now wrap the salami &amp; cheese with the ground chicken and form into a cutlet shape.<\/li>\n<li>Coat the cutlets in some bread crumbs.<\/li>\n<li>Bake, uncovered, at 350&deg;F for 35-45 minutes or until juices run clear.<\/li>\n<li>Allow to rest for 5 minutes before digging in.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-287\" alt=\"cordon bleu finished\" src=\"http:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu2-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu2-300x225.jpg 300w, https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu2-624x468.jpg 624w, https:\/\/www.bitterblacktea.com\/blog\/wp-content\/uploads\/2013\/08\/chickenbleu2.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yep, it&#8217;s exactly what it is. So this is my take on the Chicken Cordon Bleu for someone who doesn&#8217;t feel like pounding chicken breasts or own a meat mallet. Baked Cordon Bleu Makes 4 1 pound ground chicken 4 slices of beef salami (or pastrami) 4 oz Havarti, Gruyere or Swiss cheese 1\/2 &#8211; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[13,44,8,50],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-food","tag-cheese","tag-chicken","tag-cooking","tag-food"],"_links":{"self":[{"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=285"}],"version-history":[{"count":3,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":290,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/285\/revisions\/290"}],"wp:attachment":[{"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bitterblacktea.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}