<P> The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint - Esprit, instituted by Henri III of France in 1578 . By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks . The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron ." </P> <P> The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949 . The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955 . </P> <P> There are many variations of the recipe, all of which involve a cutlet, cheese, and meat . A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss . The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried . Other variations exist with the chicken baked rather than fried . </P> <P> Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of ham . </P>

What kind of cheese is in chicken cordon bleu