This recipe pays homage to the quintessential cooking method that my son relished. It cons “egg” -the coating, which is mostly crushed cornflakes. It is such a delicious, perfect make-ahead dish to enjoy with or by offering it to your guests.
How to Prepare Chicken Cordon Bleu
Step 1: Prepare the Chicken
Cut each chicken breast horizontally into two thinner pieces. You can also use the pre-sliced chicken breast halves. Add a piece to the opening of the plastic wrap and the bottom of a pounder or rolling pin. Pound each piece of meat to a thin, even layer being careful not to tear any part.
Step 2: Add the Filling
Take a complete slice of ham and put it along with some shredded cheese pieces onto every part of the chicken. Now, each doctor should roll one piece of the sheet on the other one, thus allowing for tucking in the sides- to form a bundle. A very easy way to make it is to take a bundle and place so small a piece of plastic wrap on it, then wrap it very tightly, mainly by doing the “pinching the sides” step of tootsie-roll method, so that no toothpick needs to be used at all. To make sure that the roll is firm, twiddle and turn the ends around.
Step 3: Refrigerate or Freeze
Place the chicken into the basket that is very well sealed in plastic for at least 30 minutes or even up to a whole day ready. If they are vacations to be packed in the ice, they can hold no more than three months. One night, transfer the thawing packs to the refrigerator, and you are all set to cook when you feel like it.
Step 4: Coat and Bake
Set your oven on 400°F (200°C). Baking sheets should be left in the oven to preheat when you load it up. With the chicken out of the fridge, unseason the seasoning and discard it as waste. Pour the sauce on each bundle, coat them with cornflaky, or breadcrumb it diced up, press lightly. Set the bundles on the incentivized-to-stick surface baking sheet and put in a heated oven convection set to center galleries for 20-25 minutes or till the chicken meat reaches 160°F (71&deer;C) internal temperature.
Step 5: Make the Sauce
Mix mayo and mustard to make the sauce and adjust the mustard to taste. This sauce is quite simple, but at the same time, it is rich in flavors and so makes a good match for chicken cordon bleu.
Variations and Tips
Cheese: However Swiss cheese may be seen to be the best to use, you are free to look for different types which you want to use. In this case, the flavor of the ingredient depends on the type of cheese.
Coating: If you find yourself without cornflakes at home, regular breadcrumbs, Panko, and even Ritz crackers can be used instead.
Sauce: The normal sauce for this recipe is a combination of mayonnaise and mustard, however, when you feel like trying different tastes, you can add other sauces.
Serving Suggestions
- Roasted vegetables
- Green salad
- Fresh fruit bowl
- Homemade rolls
Make-Ahead and Freezing Instructions
Make-Ahead: The instruction for this stage is followed by the wrapping, after which the curing can be stored in the refrigerator for 1 day.
Freezing: Keep the chicken bundles in a freezer-safe container or a zip lock bag and freeze them until you want them to be consumed. This can last you as long as three months. Remove the chicken meat, which is in the freezer, at night, then cook it in the morning with the recipe.
Ingredients
8 thin slices of ham
8 oz of Swiss cheese, sliced or shredded
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
3 cups of crushed cornflakes (or substitute breadcrumbs)
6 tablespoons of melted butter
For the sauce:
1 cup of mayonnaise
1-2 teaspoons of the yellow mustard, depending on your preferences.
The number of servings, the number of calories per serving is 8Calories, 657 per serving,
Instructions
Prepare The Breast of a chicken: After the experience of forcing, cutting, and flattening the chicken’s breasts, they will now be the half of their length. Put each of them into a blender to make as thin and flat as possible.
Set The Rolls: start with chicken parts filling with ham or cheese by placing each piece on top of a slice. Then roll the closure safety measures and fit it in place beside the closing panels and using the rear frame panels. Re-pitch the tape cover 12″.
Fiber coat the rolls With melted butter and cornflakes and smear and bake them in a 400 degrees Fahrenheit oven for about 20 to 25 minutes.
Handle together mayonnaise and mustard make for the quick yet as well delicious as that sauce.
Nutritional Information
TCU: 657kcal
Carbohydrates: 19g
Protein: 50g
Fat: 35g
Saturated Fat: 4g
Cholesterol: 294mg
Sugar: 127g
Vitamin C: 33.2IU
Calcium: 29mg
