Chicken Cordon Bleu and Vegetable Medley


Chicken Cordon Blue Eddie Style

  • Chicken Breast (Split longways and pounded so it can roll up)
  • Clowney Seasoning Salt
  • Sharp Cheddar Cheese
  • Deli Ham
  • Roasted Peppers
  • Shredded Mozzarella Cheese
  • Butter

Mixed Vegetables

  • Celery
  • Diced Onion
  • 1 1/2 Sticks of Butter
  • Fresh Clove of Garlic (peeled and mashed)
  • 4-5 Ears of Baby Corn
  • 1/2 Cup Brussels Sprouts
  • 1/2 Cup Roasted Red Peppers
  • 2 TBS Olive Oil
  • Au Jus (packet mix)
  • 1/2 Cup of Broccoli
  • 1/2 Cup Bean Sprouts
  • 1/2 Cup Mushrooms
  • 2 tsp Worcestershire sauce
  • 2 tsp Italian Dressing Marinade




Chicken Cordon Bleu:

Begin by filleting chicken breast longways, wrap in saran wrap and pound until flat. Slightly overlay the halves so that they will roll. Add Clowney seasoning, sharp cheddar cheese, a slice of deli ham, red roasted peppers cut in strips, and mozzarella cheese, roll up and place in baking pan with melted butter. Add more Clowney seasoning and a couple of pats of butter to each roll. Bake on 350 degrees for 25 minutes. Chicken should be golden brown.


In a cast iron skillet add celery, onions and stick of butter on medium heat, stir so onions and garlic don’t burn. Trim heads off Brussels sprouts and cut in half and add to skillet, add diced roasted red peppers, and olive oil. Then add Au Jus and continue to stir. Add broccoli, bean sprouts and stir. Cut baby corn in one inch pieces and add to skillet. Add 1/2 stick of butter cut into small pieces. Continue to stir and saute. Add worcestershire sauce and Italian dressing marinade.

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