Individual Chicken Cordon Bleu.
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Alright, don't linger, let's course of action this individual chicken cordon bleu menu with 21 elements which are surely easy to acquire, and we have to process them at the very least through 18 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients - Individual Chicken Cordon Bleu:
- Require for Fir the chicken and ham.
- Prepare 1 pound - boneless skinless chicken thighs.
- You need 8 ounces thin sliced italian hot ham, cut into bite size pieces.
- Need 1 teaspoon - sriracha seasoning.
- Require 2 tablespoons - mayonaise.
- Give 1 tablespoon for olive oil.
- You need For Dijon Cream Sauce.
- Require 1 1/2 tablespoons for butter.
- You need 11/2 tablespoons for all purpose flour.
- Prepare 1/2 cup - chicken stock.
- Prepare 1/2 cup - heavy cream.
- Need 1 teaspoon of Worcestershire sauce.
- Require 2 tablespoons of dijon mustad.
- Require 1/4 teaspoon for granulated garlic.
- Require 1 teaspoon - hot sauce such as franks red hot.
- Provide 1 teaspoon of fresh lemon juice.
- You need 1/2 cup for shredded Swiss cheese.
- Need 1/4 cup of fresh grated romano cheese.
- Need 2 - . green onions, sliced.
- Prepare 2 table spoons each fresh chopped thyme and parsley.
- You need 2 of frozen puff pastry sheet, thawed but cold.
Individual Chicken Cordon Bleu steps:
- Spray 12 muffin tins with non stick spray. Preheat the oven to 400. Linre a baking sheet with foil.
- In a bowl combine chicken with mayonnaise and sriracha. Cover and refrigerate at least 1 hour or up to 6 hours.
- Set aside 12 slices of ham and cut the remaini g into strips.
- Heat olive oil in a skillet and brown chicken.
- Cook chicken in batches until browned and just cooked throgh, removing to a plate as done.
- Add ham slices and very light cook each side about 30 seconds per side, remove to a plate.
- Add ham strips and cook lightly and remove.
- Add butter to skillt and melt, add flour and whisk 2 minutes.
- Add stock, cream, worcestershire sauce, mustard, garlic pepper and red hot. Bring to a simmer and cool until its a sauce condistancy.
- Add lemon, herbs, green onions and swiss cheese off heat. Cool to room temperature before filling pastry.
- In a bowl combine chicken and ham strips with the sauce.
- Roll puff pastry sheets to smooth put amd cut into 12 piecea, fit into prepared muffin tins.
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- Line each pastry with a ham slice.
- Divide filling among cups.
- Top with the romano cheese, bake on the foil lined pan about 20 to 25 minutes until pastry is golden.
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