Cordon Bleu Chicken


A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. (Veal) cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.

 Cordon blue chicken

Portion 1

Ingredients
Quantity
Chicken breast
1 no
Ham
1 slice
Cheese
20gm
Bread crumb
50 gm
Butter
20 ml
Thyme
2 gm
Salt and pepper
2 gm
Sour cream
15 ml
Chicken veloute sauce
50ml
parsley
2 gm







Method:

Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce,


Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre d' hotel butter or with any other sauce recommended for grilled fish. Here is the recipe for Sauce Paloise: Shallots(chopped)             15gms Fresh Mint                         15gms Thyme
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots                                   50 g 3                  Onions                                   50 g 4                  Butter                                     50 g 5                  Thyme                                   1 sprig 6                  Parsley                                  3 stalks 8                  Bay leaf                                    ½ 9                  Brandy                 
Read more

Creme du Barry( Cream of Cauliflower Soup)

Image
Bonjour!!! Créme du Barry is a soup which got its name from a French Beauty, Madame Jeanne Bécu, comtesse du Barry. It is one of the easy, creamy and rich soup in French cuisine. Here's the recipe for this so that even you can prepare it for your family and friends: Cauliflower                 500gms Onion                           30gms Leeks                           30gms Milk                              800ml Refined flour               35gms Butter                           35gms Salt & Pepper              2gms Cream                          75 ml Bay leaf Peppercorns Procedure: 1. Wash and break the cauliflower into small florets. 2. Wash and slice leeks ,peel and chop onions. 3. In a pan, heat butter and add a bay leaf , peppercorns, cauliflower, onion, leeks and thyme and sweat it. 4. Add 1 tbsp of refined flour in it and let it incorporate in vegetables. Now add hot water and cook the cauliflower completely. 5. Now add milk and bo
Read more