Though it shares its name with a prestigious French cooking school, chicken Cordon Bleu is an American invention. It’s hard to get more American than a flattened chicken breast wrapped around slices of ham and cheese, breaded and fried. Inspired by chicken Kiev and schnitzel dishes from Eastern Europe, the chicken Cordon Bleu became popular in the 1960s. The earliest mention of the dish in the New York Times was as airline tray food. A United Airlines ad from June 5, 1967 boasted that its “Blue Carpet” service was “the best reason for flying Coach on your vacation to Los Angeles or San Francisco. What's in it for you? Top Sirloin Steak—or Chicken Cordon Bleu, if you wish—prepared by our own European-trained chefs."