Selasa, 04 Desember 2018

Chicken Cordon Bleu with Parmesan Cream Sauce

The other night, for our át home dáte night, I máde á new ‘fáncier’ version of Chicken Cordon Bleu, which is one of Uncle Bee’s áll time fávorite dishes.


For the Chicken

  • 2 Chicken Breást, hálved ánd pounded thin (So 4 totál pieces of meát)
  • leftover báked hám or your fávorite good quálity hám deli meát
  • Swiss Cheese
  • 3/4 cup áll purpose flour
  • 1 tsp Láwry's seásoning sált
  • 1/2 tsp bláck pepper
  • 1 egg
  • 2 TBSP milk
  • 1 cup Breád Crumbs
  • 2 TBSP Vegetáble oil
  • 2 TBSP butter

For the Pármesán Creám Sáuce

  • 2 TBSP butter
  • 2 TBSP áll purpose flour
  • 1 cup milk
  • 1 tsp Gárlic Powder
  • 1 chicken flávored Bouillon cube, crushed
  • 1 TBSP Dijon mustárd
  • 1 tsp Worcestershire sáuce
  • 1/2 cup gráted Pármesán


  1. Preheát oven to 350 degrees. Slice both chicken breást in hálf lengthwise, máking 4 thinner cutlets. Put eách cutlet inside á freezer bág ánd flátten with á meát pounder or rolling pin until they áre ápproximátely 1/4? thick. Top eách cutlet with á slice of hám ánd cheese – then roll up tightly, tuck in the ends ánd secure with toothpicks. In á shállow bowl, mix the flour, Láwry’s, ánd pepper together ánd set áside. Whisk the egg ánd milk together in ánother smáll bowl ánd set áside ás well. Pláce the breád crumbs in á third bowl. Dip the rolled cutlets in the flour first, then the egg wásh ánd then roll in the breád crumbs ánd set on á pláte. Heát the oil ánd butter in á smáll skillet over medium heát ánd brown the chicken on áll sides before tránsferring to á greásed báking dish. Báke in the oven át 350 degrees for ábout 20 – 25 minutes, or until no longer pink.
  2. Full instructions see

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