Pasta Wrapped Chicken Cordon Bleu.
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Composition - Pasta Wrapped Chicken Cordon Bleu:
- Need - For Chicken.
- Provide 1 pound for boneless skinless chicken breasts.
- You need 1 tablespoon of mayonnaise.
- Provide 1 teaspoon - cajun seasoning.
- Prepare 1/4 pound - thin sliced black forrest ham.
- Need 4 - fresh pasta sheets.
- You need 1 clove for garlic minced.
- Need For Cajun Cream Sauce.
- You need 2 tablespoons of butter.
- Prepare 2 tablespoons all purpose flour.
- Require 2 teaspoons cajun seasoning.
- Prepare 1 of tabespoon mustard sauce.
- Give 1 tablespoon - fresh lemon juicel.
- Prepare 2 - green onions, sliced.
- You need 1/2 cup fresh grated romano cheese.
- You need 1 cup - chicken stock.
- Prepare 1 teaspoon fresh lemon juice.
- Require 1/2 cup - heavy cream.
- Require 1 cup for chicken broth.
- Give 1 teaspoon for dijon mustard.
- Prepare 3 cloves - garlic, minced.
- You need 1/4 teaspoon for each cayenne and black pepper and salt to taste.
- Give 1 tablespoon each olive oil and butter for cooking.
- Give 1/4 cup - marscapone cheese, at room temperature.
- You need 2 for green onions, sliced.
- Need 1 tablespoon for each fresh chopped basil and parsley.
- Prepare 2 cup shredded Mexican cheese blend.
Pasta Wrapped Chicken Cordon Bleu start cooking:
- Cut chicken into 4 cutlets, season chicken with cajun season lemon, garlic and mayonaise. Let sit 15 minutes or refrigerate up to 6 hours.
- Boil pasta sheets as directed on package, lay flat to cool.
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- Wrap chicken with ham.
- Heat oil and butter in a large skillet and cook chicken until just done, Turing once about 8 minutes per side, remove to plate.
- Brush a thin layer of mustard on pasta sheet. Wrap pasta sheet around cooked ham wrapped chicken.
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- Make Sauce.
- In the same skillet the chicken was cooked in melt butter, add flour and whisk 1 minute.
- Slowly whisk in chicken broth then cream, cajun seasoning. cayenne, mustard, black pepper and salt to taste. Bring to a boil, reduce heat and simmer on low 5 minutes add and whisk in marscapone, romano and lemon until smooth.
- Add parsley, green onions and basil and remove from heat.
- Spray abaking dish large enough to hold chicken rolls in one layer. Add some sauce to baking dish then add chicken rolls and cover with saue. I used 2 pans just because one person was eating later so I cooked them at different times.
- Top with cheese and green onions and bake about 20 minutes in a preheated 375 oven. Serve hot.
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