Upgraded chicken cordon bleu. If you've never made chicken cordon bleu before, here's how it goes: butterfly and pound the chicken so it's nice and flat. Top with meat and cheese, roll it up and then bread it. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese.
Served with an incredible Dijon cream sauce.
An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried.
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If you've never made chicken cordon bleu before, here's how it goes: butterfly and pound the chicken so it's nice and flat. Top with meat and cheese, roll it up and then bread it. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese.
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Ingredients for Upgraded chicken cordon bleu:
- Give 2 of chicken breasts.
- Provide 50 grams for grated parmesan cheese.
- Provide 80 grams for grated cheese (gouda).
- Give 80 grams - brie (sliced).
- Provide 2 slice - ham.
- Prepare 1 tbsp - cream cheese.
- Require 6 dash worcestershire sauce.
- You need 1 tsp of garlic powder.
- Provide 1 tsp for paprika powder.
- Require - salt and pepper.
- Require 1/3 cup of panko crumbs.
- You need 1 - egg, beaten.
- Prepare 50 grams butter.
- Require 2 tbsp - olive oil.
How to Make Chicken Cordon Bleu Recipe - Stuffed Chicken Breast. Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn't require rolling or breading. When I was a kid, my mom took culinary.
Upgraded chicken cordon bleu instructions:
- Smash the chicken beasts with a heavy pan so that they are an even thickness throughout the fillet. Don't make it too thin!.
- Carefully slice a pocket into the chicken fillet. Be careful to not cut through the whole fillet..
- In one deep plate, crack the egg. Add half of the garlic and paprika powder and some salt and pepper. In another deep plate, mix the panko and parmesan with the remaining garlic and paprika powder along with some salt and pepper..
- In another bowl, mix together the cream cheese, gouda and worchestershire together. Divide the mixture in half. Spread the mixture into the chicken pockets. Top three mixture with a slice of ham. Top the ham with slices of brie. Close your fillet..
- Turn your pan on medium low and put the butter and olive oil in..
- Carefully dredge the stuffed chicken one by one first through the egg and then through the panko. Make sure the whole fillet is covered and closed. Place in the pan and cook about 7-8 minutes per side until cooked. To be sure, turn the heat on low and cook for 1 more minute per side with a lid on..
- Serve with anything from potato wedges and broccoli or with a salad.
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