Chicken Cordon Bleu - Bestrecipe005

Chicken Cordon Bleu – Bestrecipe005

  • Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for
    Quick Dredge
  • Oil spray

  • 2 small chicken breasts, around 6-7oz/180-210g each
  • Salt and pepper
  • 4 slices swiss cheese (Note 1)
  • 4 to 6 slices of ham, about 2.5oz/75g (Note 2)

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (Note 3)
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese, finely grated

  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  2. Spread panko breadcrumbs on a baking tray and spray with
    oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl
    straight away.
  3. Cut a pocket into each chicken breast, as per the photo
  4. Fold the cheese in half and place 2 pieces inside each
    pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks.
    Sprinkle with salt and pepper.

  1. Mix the mayonnaise, mustard, salt and pepper in a bowl.
    Spread onto the top and sides of the chicken (not underside).
  2. Sprinkle panko over the chicken, using your other hand to
    press the breadcrumbs onto the side of the chicken. Spray with oil.

  1. Whisk egg and flour. Dip chicken into egg mixture, then into
    the panko breadcrumbs. Transfer to tray, spray with oil.

  1. Bake for 25 to 30 minutes, or until golden brown and just
    cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

  1. Melt butter over medium heat in a small saucepan. Add flour
    and cook for 1 minute.
  2. Add half the milk and whisk until the flour mixture is
    blended in.
  3. Add remaining milk, mustard and cheese. Cook for 3 minutes,
    whisking constantly, until thickened. It will thicken as it cools.
  4. Remove from heat,  add
    salt and pepper to taste. Serve with chicken.

1. Swiss cheese (or masdaam sold at supermarket delis in
Australia) is best for this recipe because it melts but holds it’s shape quite
well. If you substitute with gruyere, cheddar, mozzarella or any other melting
cheese, more cheese will ooze out. But if you seal with extra toothpicks, you
can use any cheese you want!
2. I used small ham rounds so I needed 2 for each to cover
the surface inside the chicken.
3. Preferably full fat milk but low fat is also ok.
4. Make Ahead: Use the Dredge Method and then refrigerate
for up to 24 hours (probably ok longer, I just haven’t tried) or freeze
uncooked. Keep leftover breadcrumbs and touch up if required before baking.
Thaw then cook per recipe.
5. Easy Chicken Cordon Bleu Calories per serving (180g/6oz
chicken), assuming around 1/3 cup of sauce is used between the 2 servings.

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