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Chicken Cordon Bleu

This recipe provides instructions for making Chicken Cordon Bleu. It calls for pounding and seasoning chicken breasts before stuffing each with a slice of ham and cheese. The stuffed chicken is then rolled, secured with toothpicks, breaded, and refrigerated. Finally, the rolls are fried until golden brown and served with a mushroom sauce.

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Mark Joseph Mahilum
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92 views1 page

Chicken Cordon Bleu

This recipe provides instructions for making Chicken Cordon Bleu. It calls for pounding and seasoning chicken breasts before stuffing each with a slice of ham and cheese. The stuffed chicken is then rolled, secured with toothpicks, breaded, and refrigerated. Finally, the rolls are fried until golden brown and served with a mushroom sauce.

Uploaded by

Mark Joseph Mahilum
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHICKEN CORDON BLEU

Ingredients

8 boneless chicken breast halves, skin removed 1/4 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1 cup milk 4 slices (1 ounce each) cooked ham, cut in half 4 slices (1 ounce each) Swiss cheese, cut in half 1/3 cup all-purpose flour 1 1/3 cup fine dry bread crumbs vegetable oil

Cooking Procedure Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.

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