Chicken Cordon Bleu
With Dijon Mustard & Parmesan Cheese Cream Sauce
Chicken cordon bleu, with Dijon mustard & parmesan cheese cream sauce. This decadent French entrée is bursting with flavor, with a golden brown crunch from buttered panko breadcrumbs, along with tender and juicy chicken, black forest ham, and smoked gruyere cheese.. Plated with a radiant sauce that glistens like the rays of sunlight. Your guests will be dazzled by the plate presentation, and satisfied when they take their first bite.
Our mise en place for tonight’s dish is
For the Breadcrumbs
1 ¼ Cup of Panko Breadcrumbs
½ Teaspoon Each of Salt, Pepper, and Paprika
2 Tablespoons of Melted Butter
For the Chicken
2 Boneless Skinless Chicken Breasts
1 Tablespoon of Dijon Mustard
8 Thin Slices of Prosciutto Ham (or a ham of your choice) we’re using Black Forrest Ham
8 Thin Slices of Swiss Cheese (or a cheese of your choice)
For the Dredging Station
½ Cup of Seasoned Flour (salt, pepper, paprika, onion powder and garlic powder)
2 Large Eggs Beaten with 2 Tablespoons of Cold Water
The Breadcrumbs from Above
For the Sauce
2 Tablespoons of Butter
2 Tablespoons of Seasoned Flour
1 Cup of Milk
2 Tablespoons of Dijon Mustard
¼ Cup of Freshly Grated Parmesan Reggiano Cheese
The first step is to take your chicken breasts and trim them of any excess fat and veins.
Hold the breasts down firmly with your hand and slice them in half.
Place a layer of plastic wrap onto your cutting board, then place one of the chicken breasts onto the plastic wrap. Cover the chicken with another piece of plastic wrap.
Use a meat mallet to flatten the breast so that it is very thin. Another little trick to get the chicken breast very thin is to use a rolling pin. You want your meat to be as thin as possible so that you can fold the edges up over the ham and cheese later on.
Place the flattened chicken and the plastic wrap onto a plate and put it into the refrigerator and repeat the process with the other chicken breasts.
Place a fresh piece of plastic wrap onto your counter top. Then place one of the chicken breasts onto it. If your chicken breasts are small, then you can put two together to make one large flat piece of meat. Brush some Dijon mustard onto the chicken
Add slices of ham to completely cover the chicken. Then add your slices of cheese.
Fold the left and right edges of the chicken over the ham and cheese, then roll it tightly using the plastic wrap. Grab the edges of the plastic wrap and roll the chicken so that it is tight in the plastic wrap, place it onto a plate and put it into the refrigerator. Repeat the process with the remaining chicken breasts. Keep them in the refrigerator for one hour.
Prepare your dredging station with the breadcrumbs, seasoned flour, and eggs.
Add two tablespoons of cold water to the eggs and then beat the eggs with a whisk.
Stir the seasoned flour so that all of the spices and seasonings are well mixed.
Add the melted butter to your breadcrumbs and mix it in thoroughly so that all of the breadcrumbs are coated with the melted butter.
Remove one of the rolled chicken breasts from the refrigerator. Leave the others in the refrigerator so that they stay nice and firm. Place the roll it into the seasoned flour, then dip it into the eggs, and then into the breadcrumbs.
Place the coated chicken back into the refrigerator and repeat the process with the other two.
Turn the oven on at 375 degrees. Place a wire rack onto a baking sheet.
Spray the wire rack with some non-stick spray. Using a wire rack instead of a pan ensures that the hot air circulates the chicken as it cooks, and it also keep the bottom of the chicken from getting soggy if any of the juices drip out.
Place the coated chicken onto the wire rack and bake in the oven for about 30 minutes.
While the chicken cordon bleu is baking in the oven, let’s make our cheese sauce.
Add two tablespoons of butter to a saucepan on medium low heat.
Once melted, whisk in the seasoned flour. Allow to cook for about two minutes.
Slowly and vigorously whisk in the cup of cold milk.
Vigorously whisk in the two tablespoons of Dijon mustard.
Reduce the heat and simmer for five to six minutes, whisk continuously as the sauce thickens.
Turn off the heat and whisk in the parmesan cheese.
It’s been 30 minutes, so let’s check our chicken cordon bleu. Remove them from the oven, and use a meat thermometer to check that the internal temperature is 155 degrees to 160 degrees.
Allow them to rest for five to 10 minutes before slicing.
And now its time to plate our dish.
And there it is!
Chicken cordon bleu with Dijon mustard & parmesan cheese cream sauce.
This exquisite French gourmet entree was full of flavor and beautiful in appearance.
Impress your guests with this true culinary masterpiece, perfect for special occasions.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
Tonight we’re making chicken cordon blue with a Deon mustard and parmesan cheese cream sauce when you want an Exquisite dish for special occasions this decadent entree from France can be your Masterpiece if you’ve ever made chicken cordon blue in the past chances are that all of your cheese melted out into the
Oven we’ll show you how to flatten your chicken real thin allowing you to fold the edges up over the cheese and the ham so that the cheese doesn’t melt out our chicken coron BL will be rolled in panko breadcrumbs baked in the oven and then topped with a sauce made from Deon
Mustard butter and parmesan cheese it’s a taste of France in the Kitchen tonight we’re making chicken cordon blue it’s going to be delicious so stick around and we’ll show you how we make it chicken cordon blue with Deon mustard and parmesan cheese cream sauce this decadent French entree is bursting with
Flavor with a golden brown crunch from buttered panko breadcrumbs along with tender and juicy chicken Black Forest ham and smoked Grier cheese plated with a radiant sauce that glistens like the rays of sunlight your guests will be dazzled by the plate presentation and satisfied when they take their first
Bite our mean Plus for tonight’s dish is for the breadcrumbs you’ll need 1 and 1/4 cup of panko breadcrumbs a half a teaspoon each of salt pepper and paprika and 2 tablespoons of melted butter for the chicken you’ll need two boneless skinless chicken breasts a tablespoon of
Deon mustard eight thin slices of pido ham or any ham of your choice we’re using Black Forest ham and eight thin slices of Swiss cheese or a cheese of your choice we’re using smoked Grier for the dredging station you’ll need a half a cup of seasoned flour which comes from
Flour a teaspoon each of salt pepper paprika onion powder and garlic powder two large eggs beaten with 2 t tpoon of cold water and the breadcrumbs from above for the sauce you’ll need 2 tbspoon of butter 2 tspoon of seasoned flour a cup of cold milk 2 tablespoons
Of Deon mustard and 1/4 cup of freshly grated Parmesan regano cheese before we get started let me say that this dish is one of the most Exquisite dishes that you can make for your guests however it is one of the most timeconsuming recipes that you’ll ever make it’s not not difficult but
There are a lot of steps involved to make it the first step is to take your chicken breasts and trim them of any excess fat and veins hold the breast down firmly with your hand and slice it in half place a layer of plastic wrap onto
Your cutting board then Place one of the chicken breasts onto the plastic wrap cover the chicken with a second piece of plastic wrap then use a meat mallet to FL flatten the breast so that is very thin another little trick to get the chicken breast very thin is to use a
Rolling pin you want your meat to be as thin as possible so that you could fold up the edges over the ham and cheese later on place the flatten chicken with the plastic wrap onto a plate and put it into the refrigerator and then repeat the process with the other chicken
Breasts place a fresh piece of plastic wrap onto your countertop then Place one of the chicken breast onto it if your chicken breasts are small then you could put two of them together to make one large flat piece of meat brush some Deon mustard onto the chicken add slices of ham to completely
Cover the chicken then add your slices of cheese fold the left and the right edges of the chicken over the ham and cheese then roll it tightly using the plastic wrap to help you roll it grab the edges of the plastic wrap and roll the chicken so that it is tight
In the plastic Wrap place it onto a plate repeat the process with all the remaining chicken breast and keep them in the refrigerator for at least 1 hour keeping them cold will help them to retain their shape prepare your dredging station with the bread crumbs seasoned flour and the
Eggs add 2 tablespoons of cold water to the eggs and then beet them with a whisk stir the seasoned flour so that all of the spices and seasonings are well mixed add the melted butter to your breadcrumbs and mix it in thoroughly so that all of the breadcrumbs are coated with the melted
Butter remove one of the rolled chicken breast from the refrigerator leave the others in the refrigerator so that they stay nice and firm place the roll into the seasoned Flour then dip it into the Eggs and then into the breadcrumbs place the coated chicken back into the refrigerator and repeat the process with the other two time to get cooking turn the oven on at 375° place a wire rack onto a baking sheet then spray the wire rack with some non-stick spray using a wire rack
Instead of a pan ensures that the hot air circulates the chicken as it Cooks it also keeps the bottom of the chicken from getting soggy as the juices drip out during cooking place the coated chicken onto the wire rack and bake in the oven for about 30
Minutes while the chicken cordon blue is baking in the oven let’s make our cheese sauce add 2 tablespoons of butter to a sauce pan on medium low heat once melted whisk in the seasoned flour allow it to cook for about 2 minutes slowly and vigorously whisk in the cup of cold
Milk then vigorously whisk in 2 tablespoons of Deon mustard reduce the Heat and simmer for 5 to 6 minutes whisk continuously as the sauce thickens then turn off the heat and whisk in the parmon cheese it’s been 30 minutes so let’s check our chicken cordon blue remove
Them from the oven and use a meat thermometer to check that the internal temperature is is 155 to 160° allow them to rest for about 5 to 10 minutes before slicing and now it’s time to Plate our Dish and there it is chicken cordon blue with Deon mustard and parmesan cheese cream sauce this Exquisite French Gourmet entree was full of flavor and beautiful in appearance impress your guests with this true culinary Masterpiece perfect for special occasions it was delicious until next time bonab Batit