Chicken Cordon Bleu With Mornay Sauce Recipes

CHICKEN CORDON BLEU WITH MORNAY SAUCE

Steps:

• For the Chicken Roll: Pound the chicken fillet with a wooden meat tenderizer or you may put inside a wax paper or a plastic bag, then use a rolling pin to flatten the fillet into 1/4 inch thick. Lay out the chicken then season with some salt and pepper. Layer some ham or bacon and cheese on top of the fillet, then roll the chicken tightly. Use toothpicks to secure the ends. Dredge the chicken roll in flour, coating all sides then shake off the excess. Dunk in the beaten egg, then in the breadcrumbs. Place the chicken roll on a greased pan. Top with butter. Then bake in 350 deg F or 177 deg C for 35 minutes.
• For the Mornay sauce: Melt the butter in the saucepan, then stir in the flour, until well blended. Gradually add some milk and keep stirring until the misture becomes well blended and even, and until the sauce thickens. Add in the cheese, mustard, salt, and pepper. Remove from heat, when the cheese melts and the sauce comes to boil.
• For the side dish - Potato Dill and Garlic Beans: Fry the potatoes in olive oil for 3 minutes. Add 2 teaspoon butter then continues frying for a minute. Garnish with dill. Then season with salt and pepper. Set aside. Saute garlic and green beans with the remaining olive oil and butter for a minute or two. Season with salt and pepper.

CHICKEN CORDON BLEU WITH MORNAY SAUCE

Steps:

• Chicken: * Pound the chicken fillet with a wooden meat tenderizer or you may put inside a wax paper or a plastic bag, then use a rolling pin to flatten the fillet into 1/4 inch thick. * Lay out the chicken then season with some salt and pepper. Layer some ham or bacon and cheese on top of the fillet, then roll the chicken tightly. Use toothpicks to secure the ends. * Dredge the chicken roll in flour, coating all sides then shake off the excess. Dunk in the beaten egg, then in the breadcrumbs. * Place the chicken roll on a greased pan. Top with butter. Then bake in 350 deg F or 177 deg C for 35 minutes. Mornay Sauce: * Melt the butter in the saucepan, then stir in the flour, until well blended. Gradually add some milk and keep stirring until the misture becomes well blended and even, and until the sauce thickens. * Add in the cheese, mustard, salt, and pepper. Remove from heat, when the cheese melts and the sauce comes to boil. Assemble in your plate. Slice the chicken roll, and drizzle our pour in your sauce. Add sauteed vegies on the side... Bon appetit!

CHICKEN CORDON BLEU WITH MORNAY SAUCE

Steps:

• Preheat oven to 350° F / 175° C. Butterfly the chicken breasts using a sharp knife to carefully cut into one side until it opens like a book. Season the interior with salt and pepper, and coat with 1 teaspoon mustard. Top with a slice of cheese, then a slice of prosciutto or ham. Close and secure with string or toothpicks. Dredge this chicken preparation in flour, then dip in the beaten egg, and then roll in breadcrumbs. Repeat for the other breasts. Bake in a dish atop parchment paper or foil for 35 to 45 minutes, or until the parcels are firm to the touch, and juices running from the chicken are clear and no longer pink, or a thermeter reaches 180° F/80° C.
• Heat the wine in a saucepan over high heat and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Keep warm until ready to add to the below sauce. (Don't skip this step, your sauce will break.)
• In another saucepan, make a roux by melting the butter in a saucepan over medium heat until bubbly. Whisk in the flour and continue to whisk for eight to 10 minutes, until it smells like popcorn. Add the cold milk and whisk in completely. Whisk in the wine-stock mixture and season with salt and pepper. Add in the grated cheese and stir until melted through. Adjust consistency by adding more stock if sauce is too thick.
• Remove the string from the chicken. Top with the sauce.

CHICKEN WITH CORDON BLEU GRAVY

Steps:

• Cook chicken patties according to package.
• Meanwhile in a small to medium saute pan, cook the bacon until crisp over medium heat.
• Remove the bacon from the pan and crumble.
• Pour enough of the fat in the pan out to leave 2 tablespoons in the pan.
• Whisk the flour into the bacon drippings and cook, stirring constantly, for 2 minutes.
• Whisk in the milk and bring to a simmer.
• Remove pan from heat and stir in the cheese, salt, pepper, and garlic powder.
• Pour over the sauce over cooked chicken patties, sprinkle on the crumbled bacon, and serve.

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Combine last 5 ingredients in a large glass measuring cup.
• Heat to just warm in microwave to help dissolve bouillon.
• Melt butter in saucepan on low.
• Add flour and stir until smooth and bubbly.
• Add Milk mixture and heat.

CHICKEN CORDON BLEU WITH MORNAY SAUCE

Steps:

• Lay each chicken breast flat onto a work surface. Cut a 2-inch slit in the side of each breast with a small sharp knife; work the knife in the slit to make a pocket. Fill each pocket with a slice of Swiss cheese and ham and secure with a toothpick.
• Mix 1 tablespoon flour with paprika in a shallow bowl; place bread crumbs in a separate bowl. Pour 1/2 cup milk in another shallow bowl. Dip chicken in milk, press into flour mixture to coat, and shake off the excess flour. Dip into beaten egg and press into bread crumbs.
• Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat; fry chicken until browned on all sides, about 10 minutes. Reduce heat to low and continue frying until chicken is no longer pink in the center and juices run clear, about 15 minutes per side.
• Bring 3/4 cup milk to a boil in a saucepan.
• Melt 1 1/2 tablespoon butter over medium heat in another skillet. Whisk 1 1/2 tablespoons flour in melted butter until thickened, 5 to 10 minutes. Pour milk a little at a time to the flour mixture, whisking constantly until all milk is used. Add onion, bay leaf, and clove; bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 10 minutes. Remove and discard onion, bay leaf, and clove. Stir shredded Swiss cheese into the sauce until melted; season with salt, pepper, and nutmeg. Serve sauce over chicken.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.