Crispy And Creamy Chicken Cordon Bleu
National Cordon Bleu Day is celebrated on April 4 to commemorate the invention of Cordon Bleu, a dish that has quickly become a restaurant favorite worldwide. You can make this dish from different meats: chicken breast, pork, or veal, which is then well stuffed with ham and any cheese (Swiss, Emmental, or Gruyère), coated with breadcrumbs and then fried or baked to perfection. It is usually served with Dijon cream sauce.
Cordon Bleu Activities
Try the authentic Cordon Bleu.
If you have never tried this dish before, we suggest you go out and try it in any French restaurant or simply prepare it yourself at home. Below we will offer you some of the recipes for its preparation. Make your own Cordon Blu and impress your family and friends. Whatever you choose, be sure to share its delicacy.
There are many variations on this theme. So put your stamp, make a unique Cordon blue, and organize a dinner in his honor on April 4 that you will surprise and delight your guests with!
Chicken cordon bleu is one of those meal-in-one dishes which appeals to my family's tastes in different ways.
The recipe may sound fancy, but it's not hard to make. Simply pound boneless chicken breast halves and top each with prosciutto and mozzarella cheese. Roll up the chicken pieces, dredge in breadcrumbs, and bake. This lightened version of Chicken Cordon Bleu remains tres dé despite a modest amount of butter.
Fix mashed potatoes and a side of green beans while the chicken bakes.
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices of prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese Cooking spray.
- Preheat the oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high for 15 seconds or until warm. Stir in butter and garlic.
- Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the chicken with salt, oregano, and pepper.
- Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast in half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls seam side down in an 8-inch square baking dish coated with cooking spray. Pour the remaining broth mixture over the chicken.
- Bake at 350° for 28 minutes or until juices run clear and the tops are golden.
- Make sure you serve this lovely meal on a shiny modern rectangular plate and enjoy.
Calories: 297 (30% from fat), Fat: 9.9g (sat 4.4g,mono 3.6g,poly 1g), Protein: 45.5g Carbohydrate: 3.8g, Fiber: 0.5g, Cholesterol: 125mg, Iron: 1.9mg, Sodium: 619mg, Calcium: 94mg
The Original Cordon Bleu Steak
Dinner never tasted so good!
Serve with some mashed potatoes and a green veggie for a balanced meal your family will ask for again and again.
The original cordon bleu steak stuffed with cheese originates from Switzerland. She started preparing in the fifties and took her place as a chef in 1949. Cordon bleu can be served with boiled potatoes and a fresh salad.
- 6 large pieces of chicken white meat
- 6 sheets of Prague ham
- 6 slices of Trappist
- 4 eggs
- 100 g flour
- 50 g breadcrumbs
- 3 dl oil
1. Prepare the meat the day before: separate each piece and gently pound it with a kitchen hammer. Salt it, put a piece of ham and a slice of Trappist on each steak, fold it over and squeeze the edges well so the meat sticks. Place in a bowl, cover with two spoons of oil and leave overnight in the refrigerator.
2. Dip the meat in flour, then in eggs, then in breadcrumbs. Fry in deep oil at a medium-high temperature until golden brown. Serve with fried or mashed potatoes, green salad, and tartar sauce.
Cordon Bleu Chicken with Mushroom Sauce
- 2 large pieces of chicken breast
- 2 eggs
- 1 spoon of milk
- 2 to 3 spoons of flour
- About 50 g of bread crumbs
- 4 pieces of provolone or Swiss cheese
- 4 pieces of thinly sliced ham
For the meat marinade:
- Dry spices
- 50 ml of oil
- 2 cloves of garlic
For the mushroom sauce:
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 300 g of mushrooms
- A few sprigs of thyme
- 2 cloves of garlic
- 250 ml of cooking cream
- Salt and pepper, depending on your taste
Buy the chicken breast with the bone because you will be able to make soup from the bones and use the white meat for this dish. Separate the meat from the bones and cut it in half. White meat is easiest to cut when you leave it in the freezer for an hour. The meat does not freeze but is good enough that you can easily cut it in half with a sharp knife. Do the same with the other part of the meat. Wash the meat, dry it, and put it in a bowl. Add dry spices, pepper, finely chopped garlic, and maybe a teaspoon of garlic powder and oil, and pour milk. Mix everything well with a spoon. All the pieces of meat must be in the milk. Cover and leave in the fridge for a few hours. I did this part of the work in the evening.