Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, upgraded chicken cordon bleu. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
If you've never made chicken cordon bleu before, here's how it goes: butterfly and pound the chicken so it's nice and flat. Top with meat and cheese, roll it up and then bread it. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. Learn how to cook chicken cordon bleu recipe.
Upgraded chicken cordon bleu is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Upgraded chicken cordon bleu is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have upgraded chicken cordon bleu using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Upgraded chicken cordon bleu:
- Get 2 chicken breasts
- Prepare 50 grams grated parmesan cheese
- Take 80 grams grated cheese (gouda)
- Prepare 80 grams brie (sliced)
- Get 2 slice ham
- Take 1 tbsp cream cheese
- Make ready 6 dash worcestershire sauce
- Take 1 tsp garlic powder
- Prepare 1 tsp paprika powder
- Take salt and pepper
- Make ready 1/3 cup panko crumbs
- Take 1 egg, beaten
- Take 50 grams butter
- Take 2 tbsp olive oil
An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it's better for you! Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead.
Instructions to make Upgraded chicken cordon bleu:
- Smash the chicken beasts with a heavy pan so that they are an even thickness throughout the fillet. Don't make it too thin!
- Carefully slice a pocket into the chicken fillet. Be careful to not cut through the whole fillet.
- In one deep plate, crack the egg. Add half of the garlic and paprika powder and some salt and pepper. In another deep plate, mix the panko and parmesan with the remaining garlic and paprika powder along with some salt and pepper.
- In another bowl, mix together the cream cheese, gouda and worchestershire together. Divide the mixture in half. Spread the mixture into the chicken pockets. Top three mixture with a slice of ham. Top the ham with slices of brie. Close your fillet.
- Turn your pan on medium low and put the butter and olive oil in.
- Carefully dredge the stuffed chicken one by one first through the egg and then through the panko. Make sure the whole fillet is covered and closed. Place in the pan and cook about 7-8 minutes per side until cooked. To be sure, turn the heat on low and cook for 1 more minute per side with a lid on.
- Serve with anything from potato wedges and broccoli or with a salad
Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. Chicken Cordon Bleu sauce really completes this dish. It's creamy and tangy and like a next-level gravy. You start by making a basic gravy and then add Dijon mustard and Parmesan to take.
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