Friday, November 14, 2008

Chicken Cordon Bleu

As I was looking through chicken recipes from, I came across Chicken Cordon Bleu. This is something I know my husband likes and I've never made. I sort of based this dish loosly on 2 different recipes from this one and this one but I mainly just put it together myself and it came out really great.
2 Chicken breasts, pounded thin and very dry
3-4 tbsp. butter, melted
4 slices of very thin ham
2 slices of thick swiss cheese
1/2 - 1 cup Italian style Panko Bread crumbs
aprox. 1 tbps flour
1 tbsp. butter
1-2 garlic cloves, chopped
1/2 cup half and half
1/2 tbsp. cornstarch
splash of white wine
Shredded Parmesean Cheese
Preheat oven to 350 degrees. Place 2 slices of ham on one side of thin chicken breast. Add swiss cheese in the middle of the ham. Roll up chicken breast and secure tooth picks. Do this with both Chicken Breasts. Make sure top of chicken is very dry, and season with salt and pepper. Spread flour all over Chicken "roll", then dip in butter until coated, then roll in breadcrumbs. Place in a greased baking dish and then cover with foil. Bake for aprox. 40 - 50 minutes until chicken is no longer pink.
While chicken is baking, melt butter in small saucepan or skillet. Add garlic and cook until fragrant, about 1-2 minutes. Add a splash of white wine and cook another minute or two. In a small bowl, whisk together half and half and cornstarch then add it to the wine/butter mixture. Keep whisking everything in the pan until thickened and smooth. Add salt, pepper and a little bit of shredded Parmesean Cheese. Drizzle over Chicken Cordon Bleu just before serving.


Mary Ellen said...

This sauce was perfect on the chicken cordon bleu I made last night!

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