Chicken kiev "cordon bleu" with a boozy cider sauce
Chicken second courses
Our family has a very interesting history with Chicken Cordon Bleu. It was one of the most popular dishes in our family rotation when our kids were in grade school. I made a recipe from the Albert Stockli cookbook that the kids just loved, and I would often prepare the dish for the babysitter to heat up on our rare "date nights." <br /> <br />We were blessed to live with the sweetest, most lovable dog -- an Aussie Shepard/Collie/Something Else mix who weighed in at 80 pounds and who had a penchant for jumping up on the beds to sleep with the kids, reducing his large body to a trembling ball under a coffee table during thunderstorms, and propping his paws handily on our unusually high kitchen counters. Well, by now you may have guessed the end of the story -- the babysitter took the Cordon Bleus out of the refrigerator and placed them on the top of the toaster oven, took the kids for a quick walk, and returned to find an empty baking dish and a dog with a very guilty look on his face. <br /> <br />My husband recently asked me what happened to the Chicken Cordon Bleu recipe -- the truth is, after our beloved dog passed, I couldn't bring myself to make the dish. But I decided to resurrect the Cordon Bleu recipe and prepare the dish in a different way that makes the preparation easier and faster. I have been experimenting with different sauces to serve with the Cordon Bleu Kievs, and I came up with what I think is a great sauce that adds nice flavor. <br /> <br />I realized that this dish has been in our meal rotation with as much frequency as roast chicken, and qualifies as a favorite recipe. With all the craft ciders produced in Vermont, it's easy to round up ingredients from the lunch meat bin in the refrigerator, pick up some local cider, and whip this meal together in no time.
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