Hello, my fellow Steemians! Another @cookwithus contest has come around. I've been looking forward to this one for a couple weeks. It's a 3-week long contest this time around and I hope to make it to the end. I am competing to win a great prize, a handcrafted knife from @docsmith. The first week of the contest is hors-d'oeuvre, canapé or bite-sized appetizer, I'm going to be making chicken cordon bleu bites. These bites are a great addition to any party you bring them to. They are delicious. A great combination of swiss, pork, and chicken. The French term cordon bleu is translated to blue ribbon. Referenced in the French encyclopedia of gastronomy Larousse Gastronomique, cordon bleu originally was a wide blue ribbon worn by the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. Since then the term has become associated with food prepared to a very high standard. The first reference to "chicken' cordon bleu was in a New York Times article in 1967, though similar veal dishes were available since the mid-1950's.
Ingredients:
1/2 lb chicken tenderloins or breasts
1/2 lb bacon
1 package of deli-style ham
2 cups of panko
1 box of puff pastry, thawed
1 package cream cheese
1 package of swiss cheese slices
minced garlic, salt, and pepper to taste
4 egg yolks
for the sauce:
3 tablespoons dijon mustard
1 teaspoon garlic powder
1/3 cup shredded parmesan cheese
3 tablespoons butter
3 tablespoons flour
2 cups milk
salt and pepper to taste
Preheat oven to 400 degrees. Place a wire rack on a rimmed baking sheet, and put bacon on the rack. Cook for 15 to 20 minutes or to your preferred doneness. Take out of the oven and place on paper towels. Set aside.
Combine egg yolks, garlic, and salt in a small bowl and pour into a ziplock bag. If you're using breasts cut the chicken into cubes and marinate in egg mixture for 3 hours. You can marinate overnight. Put panko onto a small plate and mix in a little salt and pepper. If using tenderloins cut after you fry the chicken.
Heat a large skillet on the stovetop over medium-high heat. Add enough oil to coat the bottom of the pan. Dip each piece of chicken into the panko mixture and place in skillet. Cook the chicken about 3 minutes on each side. Remove and set aside.
Line a large cookie sheet with parchment paper. Flour your work surface and lay a puff pastry sheet out. Roll out pastry sheet. Cut into squares. Also cut swiss cheese, bacon, and ham into chunks about the same size as your chicken. Take a pastry square and lay a swiss cheese piece down. Next place 1 teaspoon of the cream cheese on the center of the cheese. Take one of the chicken pieces and push it onto the cream cheese. Next, place a portion of the ham onto the chicken. Next place one of the bacon pieces. Top the bacon with another square of cheese. Wrap pastry around the pile and crimp closed, place on parchment. Beat an egg yolk and brush onto the pastries. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Let cool down a little and then cut in half, serve face up.
While chicken is cooking, prepare the sauce. In a medium saucepan, melt butter over medium heat. Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Add dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste. Cook until sauce has a creamy consistency, 2 to 5 minutes. 
Alright, that's all I've got this time around. Let me know how you liked the dish. Bon appetite! - @slowcookingchef
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Your hors-d'oeuvre sounds and looks wonderful @slowcookingchef - well done
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TrufflePigI love chicken Cordon Bleu and to turn them into bite sized appetizers wrapped in puff dough, I'm lost for words. That is insane! Thank you for the fun fact on the term cordon bleu. Good luck!
Thanks, @loveself! Chicken cordon bleu is one of my favorites as well.
Cool fact about the knights wearing a blue ribbon. These little chicken cordon bleu bites look amazing. I also like your mustardy béchamel sauce with the bacon sprinkled on top. Congratulations for advancing to round 2! Good luck!
Thanks, @chefsteve! I have a great time coming up with these recipes!
My maternal grandma used to make cordon bleu all the time but this new twist looks sensational!
Thank you @goldendawne!
Sorry for the delay in commenting.
Wonderful cordon bleu bites! I agree, they're a great treat to take to parties. The nice pastry envelops nicely the tasty treats inside. Delicious!
Thanks for your wonderful entry and congratulations on making it to Round 2!
No problem @offoodandart, and thanks for the support!
Thanks, Danny boy. Are you still in Prague? I'll give you a call in the next couple days.
Great photos Dan!
Nice to meet her Dan! Great photos ... have lots of fun!
What are you doing Danny boy distracting from the contest... you should know better! Just kidding, looks like you're having a good time. Whats a good time to call you now? I'm never sure about your time zone.
You didn't distract at all @world-travel-pro! It's great that you stopped by. Thanks!