Use 125g (1 stick) of butter and 2 tablespoons of neutral cooking oil and melt it all together in a 28cm (11″) frying pan over a medium to high heat. Yes, you can deep fry for 4-5 minutes at 180☌ or 350☏, or if you are feeling really indulgent shallow fry it in butter or lard. Place it on a baking grid in order to stop the bottom from going soggy, then bake at 180☌ or 350☏ for 23-28 minutes, maybe longer if you are using a particularly large chicken breast. If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.Yes, definitely. Other popular chicken recipesĪnd as always, may all your dishes be delish! I hope you enjoyed this baked chicken cordon bleu recipe. ![]() I plate it with a baked potato, vegetable or a side dish like rice. Plate the chicken cordon bleu and either eat it plain. Add milk, parmesan cheese, mustard and Worcestershire sauce and whisk until creamy. Whisk in the flour and cook for 2 minutes. Melt butter in a small sauce pan on low to medium heat. (E) Step nineĪs the chicken is baking, gather the ingredients for the mustard sauce – butter, flour, mustard, Worcestershire sauce and almond milk. Step eightĭribble olive oil in the bottom of a baking dish, then dip each chicken thigh first in the egg, then the crumb mixture and place each thigh in the dish. (D) Pin Step sevenĬombine the crumbs, flour, cheese and thyme in one shallow bowl and whisk the eggs in another. Gather the eggs and breadcrumb mixture – panko, parmesan cheese, flour, dried thyme, salt and pepper. (C) Step fiveįold the chicken in half and secure with a toothpick. Pin Step fourĬut the cheese in half and lay both pieces on the ham. (B) I did it both ways so you could see what it would look like. (A) Step threeĮither cut or rip each ham slice in half and lay each half on the chicken. Trim chicken thighs and lay them on the plate, inside facing up. Gather the ingredients – ham, Swiss cheese, boneless chicken thighs, salt, pepper and as many toothpicks as pieces of chicken. Preheat the oven to 350 degrees Fahrenheit and get your baking dish. How to make baked chicken cordon bleu Pre-step When you add the rest of the ingredients, whisk until the sauce is thickened.When you are whisking in the flour, make sure to cook it for 2 minutes.Don’t let the butter brown when starting the mustard sauce.Worcestershire sauce – Gives it a nice flavor kick, but you can omit if you like.Milk – I use almond milk since hubby can’t consume cow’s milk.You could use other types of mustard but don’t use one that is overly sweet. Butter – I prefer butter because I trust the ingredients, but if you prefer to use margarine, have at it.I also have used tarragon which goes nicely with chicken. You will use this in the mustard sauce too. Flour – for the chicken and for thickening the mustard sauce.Panko breadcrumbs – I like how chunky Panko crumbs are but you can use regular bread crumbs if you prefer.I’ve also made this with muenster and provolone and they are all delicious. You can use any milder cheese if you prefer. ![]() I prefer this ham because it’s not overly sweet. Black forest ham – nitrate free and organic if you can get it.Boneless and skinless chicken thighs – they are more moist than breast meat, but you can use that if you prefer.That way you aren’t contaminating the box. Take out ahead of time as many toothpicks as you think you’ll need and place them on a little plate.Trim off as much of the excess fat from the chicken.I recommend you buy boneless and skinless. I prefer and recommend thigh meat over breast meat because it is more moist.Swiss cheese is perfect in this recipe but I’ve also made it with muenster and with provolone.There are many different sliced hams out there but I prefer to use Black Forest ham in this recipe.I like using boneless chicken thighs instead of chicken breast meat.This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. I find this cordon bleu more satisfying than the rolled kind because the chicken is meatier and has more substance. So, what is different with this recipe over others? I fold the chicken over the filling and instead of deep frying the breaded chicken cordon bleu like most recipes require, I bake it to perfection and drizzle it with a delicious mustard sauce. That means, you needn’t flatten the chicken just so you can roll the ham and cheese in it. What makes this recipe so easy? I don’t use a meat mallet to pound the chicken. Made with juicy, perfectly-cooked chicken stuffed with ham and swiss cheese, this 40-minute dinner is sure to be a hit with the whole family. This baked chicken cordon bleu recipe is an easy, no-fuss version of the classic French dish.
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