April 4 is National Cordon Bleu Day.
Chicken Cordon Bleu, first appearing on menus in America in the 1960s, did not actually originate at its European namesake school, Le Cordon Bleu. What a relief; now I can feel less offended by the growing number of fast-food variations on what I thought was a holy pillar of fine cooking. Versions of this dish, which features boneless chicken breast stuffed with cheese and sliced ham, all crusted with breadcrumbs, can be found at fast-food joints like KFC, Subway and Arby's. Want something authentic? Try this recipe.