Aside from the white chocolate cupcakes I did yesterday, I also cooked chicken cordon bleu for lunch at work Unfortunately, I only took one photo and here's how it looked prior to being wrapped in foil and parchment paper and packed in a styropor lunch pack:
an almost-ginormous piece of chicken roll on a bed of buttered veggies. |
I got this recipe from some website, I can no longer tell, really. It could be AllRecipes, or something else. This is my adaptation, and I'm just eye-balling the amounts, sorry.
For the chicken, you'll need:
6-8 no-skin chicken breast fillets, pounded with a mallet
4 square ham slices, sliced in half
any cheese of your choice, I used cheddar
dried thyme
salt and pepper
1/4 cup melted butter
1 cup bread crumbs (the recipe called for crushed cereal, I didn't have any, so I use Japanese bread crumbs)
- Place a piece chicken fillet in between two sheets of plastic/cling wrap and pound with a mallet/meat tenderizer until it's thin enough to be rolled with ease. Repeat for all the remaining pieces.
- Once done, place one chicken piece on chopping board and top with ham and a finger of cheese. I learned that it may be easier to work with the cheese if it's grated. That's a side note for me. Next time. :)
- Season with salt, pepper, and a dash of thyme.
- Roll chicken piece, tuck sides if possible. If not, trim any excess along the sides. Secure chicken roll with a toothpick. Repeat for the rest of the chicken pieces.
- Melt butter in a sauce pan and place it in a bowl once melted. Place bread crumbs in a shallow bowl as well. Prepare rolling station in this format: chicken rolls - butter bowl - bread crumbs bowl - well-greased/lined baking dish.
- Dip chicken in butter, or brush generously with butter. Roll chicken in bread crumbs and place on baking dish.
- Bake chicken at 400F for 20 to 30 minutes or until juices run clear.
Cordon Bleu Sauce:
1/2 c heavy cream
12 oz. or 1 1/2 c cream of chicken
2 tsp lemon juice
Mix all ingredients in a sauce pan and bring to boil. Mix thoroughly until well combined. You'll know sauce is ready once it's thick enough to be poured over and it coats the back of a spoon.
Arrange chicken rolls on a platter and pour over sauce. Garnish with parsley. Place remaining sauce in a small bowl. And enjoy! :)
it's my favorite!
ReplyDeleteMyx: Looks like it's going to be a favorite in my kitchen, too! :)
ReplyDelete