Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, pasta wrapped chicken cordon bleu. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. Drain pasta; stir in chicken, bacon and ham. Place chicken tenderloin along shortest side of each triangle.
Pasta Wrapped Chicken Cordon Bleu is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pasta Wrapped Chicken Cordon Bleu is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook pasta wrapped chicken cordon bleu using 27 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Pasta Wrapped Chicken Cordon Bleu:
- Make ready For Chicken
- Get 1 pound boneless skinless chicken breasts
- Get 1 tablespoon mayonnaise
- Take 1 teaspoon cajun seasoning
- Take 1/4 pound thin sliced black forrest ham
- Make ready 4 fresh pasta sheets
- Make ready 1 clove garlic minced
- Prepare For Cajun Cream Sauce
- Take 2 tablespoons butter
- Prepare 2 tablespoons all purpose flour
- Prepare 2 teaspoons cajun seasoning
- Take 1 tabespoon mustard sauce
- Take 1 tablespoon fresh lemon juicel
- Take 2 green onions, sliced
- Get 1/2 cup fresh grated romano cheese
- Prepare 1 cup chicken stock
- Get 1 teaspoon fresh lemon juice
- Prepare 1/2 cup heavy cream
- Make ready 1 cup chicken broth
- Take 1 teaspoon dijon mustard
- Make ready 3 cloves garlic, minced
- Take 1/4 teaspoon each cayenne and black pepper and salt to taste
- Get 1 tablespoon each olive oil and butter for cooking
- Get 1/4 cup marscapone cheese, at room temperature
- Get 2 green onions, sliced
- Make ready 1 tablespoon each fresh chopped basil and parsley
- Prepare 2 cup shredded Mexican cheese blend
New videos every Tuesday! (And sometimes Friday!) Did you like the video? A cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried, deep fried or baked. Serve chicken over pasta or rice and drizzle with sauce. I served it over egg noodles, but it would also be delicious over rice or even mashed potatoes.
Instructions to make Pasta Wrapped Chicken Cordon Bleu:
- 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 cool1. 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 chicken1. 1. 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
This Chicken Cordon Bleu Casserole combines tender chicken, sweet ham, Swiss cheese, rigatoni pasta and a perfect blend of spices in a cream sauce. This Easy Chicken Cordon Bleu Casserole is sure to become one of your family favorites. 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. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work.
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