Today, I’d like to share the world some easy cooking recipe.
Chicken Cordon Bleu (2-3 serving)
Ingredients:
– 1lb chicken breast.
– flour.
– bread crumbs (panko).
– 2 eggs.
– cheese (I use Monterey jack).
– ham (I use Canadian bacon).
– toothpicks to hold the stuffing together.
– salt & pepper.
– butter.
– canola oil.
– tomato sauce (I used traditional marinara from Trader Joe’s ®)
– vegetables for stir fry (side dish).
STEP 1: Prepare the Chicken Cordon Bleu.
Slice open chicken breasts into flat sheets like yoga mats. Dice up cheese and hams into considerable size to wrap them up in the chicken sheets—* Wrap wrap wrap*—like how I am doing in the video.
Once the chicken/cheese/hams are rolled up, hold them together with toothpicks (otherwise they will rebel against you and fall apart during the proceeding steps). Garnish the chickens with salt, pepper, and flour and dunk ‘em into beaten eggs. Yeah, that’s right… dressed them well in nice yellow layer!
Finally, powder the chickens with bread crumbs (panko) and you are done with the trickiest part of cooking!
STEP 2: Cooking the Chicken Cordon Bleu.
Heat the frying pan and melt butter and canola oil. Grill the chickens until both sides are brown. If you use the lid over the pan the chickens will get grilled thoroughly and quicker.
Preheat the oven to 325F and stick the chickens into the oven to bake the cheese and meats thoroughly. Estimate baking time is 25-30minutes depending on how well the content is heated. Use knife or food thermometer to check when the chicken is ready. That’s pretty much it for the main dish!
STEP 3: Prepare the tomato sauce and vegetable stir fries.
While the chickens are in the oven, let’s prepare the tomato sauce and vegetable stir fries for side. 
I used Trader Giotto’s Traditional Marinara Sauce which has everything essential to Italian cuisine aside from tomatoes (basil, oregano, garlic). Put a small cube of butter in small sauce pan and heat the sauce *low heat* with bits of cut dried plums and Worcester sauce.
While the sauce slowly sizzles, reheat the frying pan that you used to grill the chicken earlier and stir fry vegetables (I used green peas, zucchini, and minced garlic in the video).
Here’s how the finished dish looks like:
BONUS: If you want more carbs I recommend dicing up sweet potatoes (Japanese satsuma yam) and boil them in water with small amount of salt and coconut oil. This is very friendly match to Poached Egg Quest style Cordon Bleu. [end]
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チキン・コルドン・ブルー（2～3人分）
+ R E C I P E +
材料：
鳥胸肉（400g）
小麦粉
パン粉
卵（２つ）
スライスチーズ（お好みで）
ハム
爪楊枝
塩コショウ
バター
野菜油
トマトソース（Trader Joe’s ® のTraditional Marinara が簡単でおすすめです）
付け合せで野菜炒め用の青野菜とサツマイモ
STEP 1: 下ごしらえ
鳥胸肉を包丁で薄く開きます。全体の厚さは１cmくらいが理想的
適量のスライスチーズとハムを鶏肉に包みこみ、
STEP 2: 調理方法
フライパンにバターと野菜油を熱して、STEP 1で準備した鶏肉を両面がこんがりと茶色くなるまで焼きます。
オーブンを160℃（325F）に暖めておき、
STEP 3: トマトソースと添え物の準備
上の段階で鶏肉をオーブンで温めている間に今度はトマトソースと付け合せの野菜炒めの調理を行いましょう。トマトソースはTrader Joe’s ® で売っているTrader Giotto’s Traditional Marinara Sauceが即席で作るには一番簡単なのでおすすめです。基本的に市販されているパスタソースなどにはトマトとバジルとオレガノが入っているので何でもオーケーです。僕のちょっとしたアレンジとしてはこのソースにバター少量とウスターソース、刻んだ干しプラムを加えて弱火で煮詰めます。このソースをオーブンで焼き上げたチキン・コルドン・ブルー（そうこの時点で鶏肉はもう美しいコルドン・ブルーに変身していることでしょう）にたっぷりかけて召し上がってください。
野菜炒めは最初に鶏肉を焼くのに使ったフライパンに残った肉汁と一緒にニンニクとインゲンやズッキーニといった青野菜を強火で炒めるだけです。
完成！
追記：僕は炭水化物も欲しかったのでこの他にサツマイモを塩とココナッツ・オイルで水煮したものを足しています。ここはまあお好みで！
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Each artist was wearing long brimmed hats and because of the direct sun from the above their faces were hidden under the dark cast of shadows. This imagery somehow synchronized with the theme of masquerade that I have witnessed in almost every painting as well as occasional appearance of masked persona throughout the event. 
