Picking fresh produce, meats and dairy at a fair price would be the proper selection. Preparation would be sanitary storage and proper refrigeration and freezing when necessary of food selected, with proper washing and handling and maintaining safe holding temperatures once food is prepared for consumption. This all should be done in a facility inspected, licensed and properly set up to handle, cook and serve food.

HOW TO PREPARE A CHICKEN CORDEN BLEU:

STEPS:

Instructions
Things You'll Need:
• 6 boneless, skinless chicken breasts
• 6 slices thinly sliced ham
• 9 slices swiss cheese
• salt
• pepper
• dry breadcrumbs
• casserole dish
• toothpicks
• waxed or parchment paper
• meat hammer
1. Step 1
Cover your counter or tabletop with waxed paper or parchment paper. Place a boneless, skinless chicken breasts in the center of the paper and pound it with the meat hammer until it's approximately 1/2 to 1 inch thick. The thinner you can make the breasts, the better, though if the meat starts to rip you will have to stop pounding it. Repeat this process with all of the chicken breasts.
2. Step 2
Season both sides of the thin chicken breasts with salt and pepper and place them so the ragged side (the one that has been pounded) is facing upward.
3. Step 3
Place a thin slice of ham on each chicken breast and cover each slice of ham with a slice of swiss cheese. Don't worry if it's the ham and cheese are a bit larger than the chicken, since you will be rolling them up it doesn't matter.
4. Step 4
Start at one end of each chicken breast and roll it up slowly so that the ham and cheese are inside the chicken. Alternatively you can simply fold the chicken breast in half. The goal is to have the chicken, ham and cheese layered. This is the hallmark look of Chicken Cordon Bleu.
5. Step 5
Secure the rolled meat with a toothpick and line the breasts up in a slightly-oiled casserole dish. Sprinkle each breast with dry breadcrumbs.
6. Step 6
Cook the dish in a 375 degree F oven. About 5 minutes into the cooking time, check to see whether the rolls can maintain their shape without the assistance of the toothpicks. If so, remove them so the toothpicks won't scorch. If not, check again in a few minutes.
7. Step 7
Let the meat cook for 20 minutes or until the chicken is cooked all the way through. Remove the dish from the oven and cover each chicken breast with 1/2 a slice of swiss cheese.
8. Step 8
Return the Chicken Cordon Bleu to the oven and cook until the top layer of swiss cheese is bubbling.
Instructions
Things You'll Need:
• 6 boneless, skinless chicken breasts
• 6 slices thinly sliced ham
• 9 slices swiss cheese
• salt
• pepper
• dry breadcrumbs
• casserole dish
• toothpicks
• waxed or parchment paper
• meat hammer
1. Step 1
Cover your counter or tabletop with waxed paper or parchment paper. Place a boneless, skinless chicken breasts in the center of the paper and pound it with the meat hammer until it's approximately 1/2 to 1 inch thick. The thinner you can make the breasts, the better, though if the meat starts to rip you will have to stop pounding it. Repeat this process with all of the chicken breasts.
2. Step 2
Season both sides of the thin chicken breasts with salt and pepper and place them so the ragged side (the one that has been pounded) is facing upward.
3. Step 3
Place a thin slice of ham on each chicken breast and cover each slice of ham with a slice of swiss cheese. Don't worry if it's the ham and cheese are a bit larger than the chicken, since you will be rolling them up it doesn't matter.
4. Step 4
Start at one end of each chicken breast and roll it up slowly so that the ham and cheese are inside the chicken. Alternatively you can simply fold the chicken breast in half. The goal is to have the chicken, ham and cheese layered. This is the hallmark look of Chicken Cordon Bleu.
5. Step 5
Secure the rolled meat with a toothpick and line the breasts up in a slightly-oiled casserole dish. Sprinkle each breast with dry breadcrumbs.
6. Step 6
Cook the dish in a 375 degree F oven. About 5 minutes into the cooking time, check to see whether the rolls can maintain their shape without the assistance of the toothpicks. If so, remove them so the toothpicks won't scorch. If not, check again in a few minutes.
7. Step 7
Let the meat cook for 20 minutes or until the chicken is cooked all the way through. Remove the dish from the oven and cover each chicken breast with 1/2 a slice of swiss cheese.
8. Step 8
Return the Chicken Cordon Bleu to the oven and cook until the top layer of swiss cheese is bubbling.