Cordon bleu is a French name meaning blue cord or ribbon. It has nothing to do with the ingredients that are used to make the dish; instead it means that the dish is considered to be worthy of a blue ribbon.
There are several different cordon bleu dishes, with the differences between them largely being the main meat that is used. Cordon bleu is quite a new dish; the earliest references are from the middle of the 20th century.
With cordon bleu dishes, the meat is wrapped around cheese or a cheese filling, breaded and then fried. Common variants are veal cordon bleu, which is veal wrapped around ham or prosciutto and a slice of cheese. Chicken cordon bleu uses chicken instead. Ham cordon bleu is ham stuffed with mushrooms and cheese. There are other variations to the recipe.
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