Chicken Cordon Bleu

chicken-cordon-bleu-photocredits-to-panlasangpinoy.com-mylucban.com2013

If you want to take a break from the taste of fried chicken, then Chicken Cordon Bleu is for you. It’s all fancy shmancy to look at but its easy to do! Leftovers can also be used into sandwiches in the morning, just put some fresh lettuce, tomato and some garlic ranch mayo dressing. Yum!

I first found the recipe and the cooking procedure in panlasangpinoy website. I altered the recipe a bit, marinated the chicken first in condensed milk mixture. I also changed the Swiss cheese to Quickmelt cheese. I also used 3 chicken breast instead of 4 so that its easily cooked. I removed the salt, cheese is already salty so that will do, i also removed paprika because I don’t like the spicy flavor on it. I also included here my white sauce recipe, its actually my Carbonara sauce recipe, i just altered it a bit and put a little Parmesan cheese on it because it might add too much cheese flavor on the whole thing.

Chicken Cordon Bleu Ingredients:
3 pieces boneless chicken breast
1/2 cup breadcrumbs
2 slices of CDO sweet ham
3 slices of Quickmelt cheese
1 big can of condensed milk
3 eggs
4 teaspoon Anchor salted butter, softened

White Sauce Ingredients:
1 small Alaska Evaporated milk
1 tbsp of Parmesan cheese
1 tbsp of brown sugar
1 box of Nestle Cream

Cooking procedure:
1. Mix the condensed milk and 2 beaten eggs.
2. Marinate the chicken breast in the condensed milk, egg mixture for one hour.
3. Preheat oven to 350 degrees Fahrenheit
4. Place a piece of chicken breast in a flat surface then brush the top with the softened butter.
5. Top the chicken breast with ham slices followed by the Quickmelt cheese.
6. Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. Use a toothpick to fasten the end of the chicken breast to keep it from rolling back.
7. After rolling all the chicken breast, combine the remaining butter with egg and whisk until every ingredient is evenly distributed.
8. Brush the outer part of the chicken breasts with the egg-butter mixture then dredge in bread crumbs.
9. Place the chicken breasts in a greased baking dish then bake for 30 – 45 minutes.

Note: You can deep fry it, but the chicken is juicier if baked in the oven.

10. Remove from the oven and slice into individual servings.

White Sauce Procedure:

1. In a medium sauce pan pour in evaporated milk, Nestle Cream
2. Add sugar and the Parmesan. You can also use Quickmelt cheese as an alternative for the Parmesan.
3. Stir in low heat until cheese is melted and slightly thick.
4. Serve hot. Share and enjoy!

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