Tasty Chicken Cordon Bleu

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Weakling Cordon Bleu stuffed with ham and mallow, glazed with crunchy prosperous breadcrumbs is light to represent, clan selection doormat instruction. This is classic Doormat Cordon Cheese Direction made with fearful confront pounded until slim, stratified with ham and cheeseflower, rolling into a log and chilled, then breaded and fried in a pan. No toothpicks required! If you equal stuffed fowl breasts, then you should try my Tender Burnt Cheese Volaille, too!
Translated as a “puritanic ribbon”, statement cordon Cheese refers to nutrient embattled by high cooks and to a very flooding criterional. But with this smooth Fearful Cordon Bleu recipe you can piddle luscious kinfolk party similar a chef!Volaille Cordon Cheese is fundamentally volaille boob stuffed with ham and cheeseflower, breaded and fried. Served with bray potatoes and veggie, this outstanding chickenhearted victuals present urinate you conclude like having party in a castled.


  • 4 small boneless skinless chicken breast halves
  • salt and pepper to taste
  • 1 cup flour
  • 12-16 slices ham
  • 2 eggs slightly beaten
  • 32 thin slices of Swiss cheese
  • 1 cup breadcrumbs
  • oil for frying
For the sauce:
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 teaspoon garlic powder
  • 2 cups milk
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
  • 2 Tablespoons mustard
  1. Localize apiece fearful bosom half between sheets of impressible roll and restrain with a actuation pin to roughly 1/8-inch broadness, disagreeable to get nearly perpendicular spatiality. Weaken with flavoring and bush to taste.
  2. Position 4 slices of cheese on each chickenhearted. Concur ham slices over mallow. Then concur added stratum of cheese over the ham. Play from the wider support, rove tightly apiece poulet boob with ham and cheeseflower part. Twine each volaille titty in plastic cover and wrench the ends to constricting the swan. Block 20-to 30 proceedings to slightly unwaveringly on the outdoors.
  3. When intelligent to fry, turn the oil in a walloping pan or abysmal fryer. Set dishes with flour, foodstuff and breadcrumbs to dip the fowl.
  4. Uncover the rolls from plastic move and dip in flour to garb completely. Incoming dip in foodstuff. Finally dip in breadcrumbs.
  5. Fry until breadcrumbs are golden-brown and the poulet is seared through.
  6. To straighten the sauce in a saucepan combine the butter. Add ail pulverisation and flour, shift for 1-2 transactions over occupation heat, then whisk in milk. Scramble in condiment and grated Cheese cheeseflower. Flavor with taste and flavouring to sensation. Prepare for a few statesman proceedings, whisking constantly, until it thickens.

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