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Chicken Cordon Bleu

Chicken Cordon Bleu
Written by chef recipes

Chicken Cordon Bleu filled with ham and cheese, lined with crunchy golden breadcrumbs is straightforward to make, own circle of relatives favourite chook recipe. This is conventional Chicken Cordon Bleu Recipe made with chook breast pounded till skinny, layered with ham and cheese, rolled right into a log and chilled, then breaded and fried in a pan. No toothpicks required! If you want filled chook breasts, then you definitely ought to strive my Crispy Baked Parmesan Chicken, too!

Chicken Cordon Bleu
Chicken Cordon Bleu

ranslated as a “blue ribbon”, time period CORDON BLEU refers to meals organized through eminent chefs and to a totally excessive standard. But with this smooth Chicken Cordon Bleu recipe you could make scrumptious own circle of relatives dinner like a chef!

Chicken Cordon Bleu is essentially chook breast filled with ham and cheese, breaded and fried. Served with mash potatoes and greens, this high-quality chook meal will make you experience like having dinner in a flowery restaurant.

How to Make Chicken Cordon Bleu

First put together chook breasts. Place every chook breast 1/2 of among sheets of plastic wrap and pound with a rolling pin to approximately 1/8-inch thickness. Then, season with salt and pepper to taste.

First set up four slices of cheese on every chook, then set up ham slices over cheese and once more set up some other layer of cheese over the ham. Starting from the broader side, roll tightly every chook breast with ham and cheese inside. Then, wrap every chook breast in plastic wrap and twist the ends to tight the roll and freeze 20-to half-hour to barely corporation at the outside.

Chicken Cordon Bleu

Chicken Cordon Bleu

When geared up to fry, put together dishes with flour, eggs and breadcrumbs to dip the chook and warmth the oil in a big skillet or deep fryer.

Unwrap the rolls from plastic wrap and dip in flour to cowl completely. Then dip in eggs and eventually dip in breadcrumbs. Fry till breadcrumbs are golden-brown and the chook is cooked through.

Chicken Cordon Bleu is generally served with Cordon Bleu Sauce. We will make selfmade Cordon Bleu Sauce.

Chicken Cordon Bleu
How to Make Chicken Cordon Bleu Sauce

To make Cordon Bleu Sauce, first in a saucepan soften the butter. Add garlic powder and flour, stir for 1-2 mins over medium warmness, then whisk in milk. Whisk in mustard and grated Parmesan cheese. Season with salt and pepper to taste. Cook for some extra mins, whisking constantly, till it thickens.
Drizzle over sliced chook and enjoy!

Chicken Cordon Bleu

Chicken Cordon Bleu

Description

Chicken Cordon Bleu filled with ham and cheese, lined with crunchy golden breadcrumbs is straightforward to make, own circle of relatives favourite chook recipe.
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Ingredients

• four small boneless skinless chook breast halves
• salt and pepper to taste
• 32 skinny slices of Swiss cheese
• 12–sixteen slices ham
• 1 cup flour
• 2 eggs barely beaten
• 1 cup breadcrumbs
• oil for frying
For the sauce:
• three Tablespoons butter
• 1 teaspoon garlic powder
• three Tablespoons flour
• 2 cups milk
• salt and pepper to taste
• 2 Tablespoons mustard
• 1/three cup grated Parmesan cheese
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Instructions

1. Place every chook breast 1/2 of among sheets of plastic wrap and pound with a rolling pin to approximately 1/8-inch thickness, looking to get almost square shape. Season with salt and pepper to taste.
2. Arrange four slices of cheese on every chook. Arrange ham slices over cheese. Then set up some other layer of cheese over the ham. Starting from the broader side, roll tightly every chook breast with ham and cheese inside. Wrap every chook breast in plastic wrap and twist the ends to tight the roll. Freeze 20-to half-hour to barely corporation at the outside.
three. When geared up to fry, warmness the oil in a big skillet or deep fryer. Prepare dishes with flour, eggs and breadcrumbs to dip the chook.
four. Unwrap the rolls from plastic wrap and dip in flour to cowl completely. Next dip in eggs. Finally dip in breadcrumbs.
5. Fry till breadcrumbs are golden-brown and the chook is cooked through.
6. To make the sauce in a saucepan soften the butter. Add garlic powder and flour, stir for 1-2 mins over medium warmness, then whisk in milk. Whisk in mustard and grated Parmesan cheese. Season with salt and pepper to taste. Cook for some extra mins, whisking constantly, till it thickens.

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