Cordon Bleu, that is. I wish I could meet the inventor of this tasty treat so I could shake his hand. On second thought, maybe I could just tip my  hat, or something. No telling where his hand might have been. But nevermind that, this is a Triumph in the world of junk food, and it has the best name, evar!

I wish I could tell you where to get these, but other than at the Jackpot Gas ‘N Go on Hwy 30 in Scappoose, OR, I have no idea. I just got lucky, I guess. I cannot overemphasize how good these little suckers are. I’ll try to coax the supplier’s name out of the kid at the store on my next trip there, but I suspect you’d have to buy a whole case of them, and who has the freezer space for that?

*Update* Aha! I found a recipe! I’d normally just post a link to it, but I’ m kinda leary of that site, so I cleaned and copied the whole thing and am posting it here. If anybody has the time and effort needed to make these, please let us know in the comments how it turned out.

*And Pssst… don’t forget to get your very own Hog Whitman Not Sold In Stores CD download for only $1 (that’s right, one thin dollar!) so you’ll have something to listen to while making/eating these bad boys.*

Chicken Cordon Bleu Balls (ha!)

I made these today. I’m not going to lie…they are quite a bit of work but they are great. A big hit.
1 1/2 lb. boneless, skinless chicken breasts
3/4 Cup shredded Swiss cheese
1/2 Cup chopped up deli ham
4 eggs(divided) for breading and binding
flour for breading and binding
Panko Bread Crumbs
Oil for frying
Poach chicken with salt, pepper and a little onion powder. Drain and chop into 1/4″ chop. Stir in ham and cheese. Add one beaten egg and just enough flour to be able to form the mixture into balls. I made 50cent piece size and that worked well. Then you set up you breading trays.
1 Cup all purpose flour in one tray
3 beaten eggs in one tray
3 Cups Panko bread crumbs in one tray
Heat your oil until hot but not smoking.
Roll a ball of meat mixture-coat in flour-then into the egg(coat well)-then into the Panko bread crumbs.
Drop gently into the oil. Fry 4-5 at a time.
Roll them around with a spoon and fry until golden. Drain on a paper towel and as you finish them keep them on a baking sheet in a 225 degree oven. I served them with 1 part spicy mustard to 1 part sour cream sauce. But I noticed that with the sauce you really couldn’t taste the Cordon Bleu flavor.