Supersimplechickencordonbleuwithatwist Recipes

SUPER SIMPLE CHICKEN CORDON BLEU WITH A TWIST

Steps:

• Pound chicken breast to ¼-inch thickness. (We have our local butcher do them here, he butterflies and pounds the breast, so you have a super flat piece of chicken breast.).
• Fry chopped onion in a bit of oil until brown, set aside.
• Sprinkle each chicken breast on both sides with salt and pepper.
• Place 1 herbed gouda cheese slice, then 1 smoked turkey slice then 1 white cheddar slice and add a bit of the chopped fried onions on top of cheese in each breast.
• Roll up each breast using toothpicks to secure if necessary. (I didn't need toothpicks, if you roll tight enough you should be fine.).
• Prepare three separate bowls...
• Bowl 1- Flour: Add some paprika, salt & pepper and a dash of garlic powder to this flour.
• Bowl 2- Egg: one egg beaten.
• Bowl 3- Bread crumbs: I used fine plain bread crumbs.
• Dredge each chicken breast in flour, shake off excess, then in egg and finally in bread crumbs. Its not that bad, I thought it would be, just do it gently in each bowl. You may need to use your fingers to coat a bit if the breast doesn't pick up enough, it worked our fine when I did this.).
• Place seam side down in baking dish that has been sprayed with a non-stick cooking spray.
• Add 1 tablespoon butter on top of each piece of chicken.
• Bake at 350° turning each breast once to brown the other side. I think about 45 minutes or so was fine for me. As you can see form pick they came out a nice golden brown.

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.