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
Chicken cordon blue with Deon mustard and parmesan cheese cream sauce slice two chicken breasts in half and pound them flat with a meat mallet brush on some Deon mustard and add some thin sliced ham and cheese flip the right and left edges up over the ham and cheese
And then roll it up grab both ends of the plastic wrap and twist the chicken roll so that it is tight place it in the refrigerator for 1 hour whisk two eggs with 2 tablespoons of cold water in a bowl add some seasoned flour in another
Bowl add a cup of panko breadcrumbs with 2 tablespoons of melted butter dip the chicken roll roll into the flour then the eggs and then the bread crumbs bake in the oven at 375° for 30 minutes to make the sauce cook 2 tbsp of butter with 2 tablespoons of seasoned flour for
2 minutes whisk in 1 cup of cold milk and a heaping teaspoon of Deon mustard as soon as it thickens turn off the heat and whisk in 1/4 cup of grated Parmesan cheese chicken cordon blue with Deon mustard and parmesan cheese cream sauce it’s going to be delicious until next time bonti
1 Comment
ooh that looks really nice, love the platingg