Inspired by Scallywag I cooked cordon bleu from chicken breasts today.
First I brined them for 1 1/2 hours. Here's my brine recipe:
1 l water
4 tbsp salt
4 tbsp sugar
2 tbsp apple cider vinegar
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
Then the breasts were filled with ham and swiss cheese and coated with panko. They were cooked at about 360F in the Louisiana CS450 until an IT of 160F was reached.
