APRIL 4TH, IS NATIONAL CHICKEN CORDON BLEU DAY. THIS GOURMET TREAT IS MADE BY TAKING A FLATTENED CHICKEN BREAST AND WRAPPING IT AROUND HAM, PROSCIUTTO OR CANADIAN BACON AND SWISS OR GRUYERE CHEESE. THIS IS THEN DIPPED IN EGG WASH AND ROLLED IN BREAD CRUMBS. IT CAN BE SEARED IN A PAN OR BAKED IN AN OVEN. CORDON BLEU IS FRENCH FOR BLUE RIBBON. DESPITE THE SEEMINGLY FRENCH ORIGINS OF THIS DISH, IT IS ACTUALLY QUITE AMERICAN. IT WAS CREATED BY FOODIE AND GOURMET STANLEY DEMOS WHO PRINTED THE RECIPE IN THE CINCINNATI ENQUIRER IN MARCH 1967. IT WAS A RIFF ON THE ALREADY POPULAR VEAL CORDON BLEU. HE SUBSTITUTED CHICKEN BREAST JUST TO BE DIFFERENT. CHICKEN BREAST WAS ALSO MORE READILY AVAILABLE THAN VEAL AND SOME PEOPLE OBJECT TO EATING BABY CATTLE. SO WHY NOT TRY YOUR HAND AT SOME GOURMET COOKERY. EXPERIMENT AND TRY DIFFERENT STYLES OF HAMS, SALAMIS, BOLOGNA AND CHEESES. GO WILD AND FOLLOW YOUR INNER MUSE BECAUSE ON NATIONAL CHICKEN CORDON BLEU DAY, EVERYTHING IS COOL.
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