Astraea
Number of posts : 2738 Age : 62 Location : Arizona, USA Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die Registration date : 2007-08-11
| Subject: Chicken Cordon Bleu Fri Feb 08, 2013 1:35 pm | |
| http://www.whitelightsonwednesday.com/2012/11/chicken-cordon-bleu.htmlChicken Cordon Bleu From Mel's Kitchen Cafe Ingredients: 3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut) 12 slices deli honey ham 1 cup Panko bread crumbs 2 tablespoons butter, melted 1/2 pounds thinly sliced Swiss cheese Parmesan-Dijon Cream Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1 chicken bouillon cube, crushed 1/2 teaspoon salt 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/2 cup finely grated Parmesan cheese Directions: - Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
- In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
- Lay the chicken breast halves in a single layer in the baking dish. Top each breast with two slices of ham and 2 slices of Swiss cheese. It's okay for the ham and cheese to overlap, as long as the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
- While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.
- Remove chicken from oven, plate, and top with sauce.
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