Sunday, January 13, 2013

Chicken Cordon Bleu

Chicken Cordon Bleu is my very favorite dish to eat.  The tragic thing about it is that I haven't really been able to make a good one ever.  I have tried since I got married and started cooking (yes I didn't start until then), to make a good one.  Well, tonight for dinner I made a dang good chicken cordon bleu.  I am a fan. The picture isn't great because I hurried and snapped it with my phone before we ate...

4 chicken breasts
8 thin slices of ham
4 stripes of swiss cheese (I add more, but you have to do some seriously secure tying with bakers twine so it doesn't ooze out)
Thyme or rosemary (I chose to use a little rosemary)
3 beaten eggs
1/2 cup of cornflake crumbs

Preheat oven to 400 degrees.  Pound each chicken breast between two sheets of plastic wrap with a meat mallet until it is 1/4 inch thickness.

Place eggs in one bowel and cornflake crumbs in another.

Lay the chicken breast flat and place 2 pieces of ham and the cheese in the center.  After that I got bakers twine and tied it up like crazy so the cheese wouldn't ooze out.  I then dredged the chicken in the egg, and then in the cornflake crumbs and placed it on a greased cookie sheet.

Bake chicken 40 minutes.

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)1/2 teaspoon salt1 tablespoon Dijon mustard1/2 teaspoon Worcestershire sauce1/2 cup finely grated Parmesan cheese

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

No comments:

Post a Comment