Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken cordon bleu, my version. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
He then suggested "steak, lobster or chicken cordon bleu" He knew I was NOT making steak or lobster :) Don't laugh (i've been living under a rock) but I had no idea what chicken cordon bleu even was! I have cooked before but honestly, before I made this, I had NEVER made a meal (from scratch) by myself. My midweek version of Chicken Cordon Bleu.
Chicken Cordon Bleu, my Version is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Cordon Bleu, my Version is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken cordon bleu, my version using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Cordon Bleu, my Version:
- Prepare 4 boneless skinless chicken breasts, pounded to a even thickness of 1/4 inche
- Make ready 1/4 lb sliced thin sliced deli ham
- Make ready 1/4 lb thin slices swiss cheese
- Make ready 4 slice sharp cheddar cheese
- Prepare 2 tbsp mayonnaise mixed with 1 teaspoon dijon mustard, 1/4 teaspoon black pepper, 1 tablespoon romano or parmesan cheese and 1 teaspoon hot sauce such as franks brand
- Take 1/2 cup dry white wine
- Get 1 cup chicken stock
- Take 3 clove garlic, minced
- Make ready 1 shallot, minced
- Get 1/2 cup heavy cream
- Prepare 1 medium tomato, chopped
- Prepare 2 tbsp fresh lemon juice
- Get 2 green onions, sliced
- Prepare 1/2 tbsp mixed fresh herbs such as thyme, rosemary, basil and parsley
- Take 1 cup flour mixed with 1 teaspoon salt and pepper
Two blue ribbon tastes in wedded bliss – Chicken Cordon Bleu II! My own version of Chicken cordon bleu. Im not a professional chef so it may not look like perfect but i tried my best Hope you enjoyed watching. Don't forget to like and subscribe.
Steps to make Chicken Cordon Bleu, my Version:
- Lay each chicken breast flat on work surface, brush lightly with mayonnaise mixture, starting with slices of Swiss cheese than ham divide evenly between the 4 chicken breasts
- Fold over and tuck in seams enclosing ham and cheese, secure with toothpick
- Brush enclosed chicken lightly with the mayonnaise mixture. C
- Put flour mixture in bowl and coat each chicken bundle with flour
- Heat a large skillet, large enough to hold chicken in one layer with 1 tablespoon olive oil, sear each chicken bundle on all sides just until brown and remove to a plate
- Add shallot and garlic to skillet and soften, add wine to deglaze pan and reduce wine until its almost gone, add broth, tomato, cream, lemon juice, green onions and herbs, bring to a boil cook 5 minutes, reduce heat to low add chicken to skillet baste with sauce, cover and poach 15 minutes, remove cover place slice of cheddar on each chicken bundle recover and poach 5 minutes more until chicken is cooked through
- Serve with either rice, pasta or bread for the sauce
This lightened version of Chicken Cordon Bleu remains tres d??licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes. I remember Chicken Cordon Bleu being really popular as a prepared dish in the supermarkets years ago in the UK. Although it's origins are in Switzerland I used to make it a lot when I lived in France and now I'm sharing my baked version that's easy and a real people pleaser. Chicken Cordon Bleu is one of those super simple meals that anyone can put together.
So that’s going to wrap this up for this exceptional food chicken cordon bleu, my version recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
