CHICKEN CORDON BLEU WITH MORNAY SAUCE
Recipe Main Dish Chicken cordon bleu with mornay sauce - Recipe Petitchef
Provided by mhelhanee
Categories main dish
Time 40m
Yield 4
Number Of Ingredients 16
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
Recipe Main Dish Chicken cordon bleu with mornay sauce - Recipe Petitchef
Provided by mhelhanee
Categories main dish
Time 1h5m
Yield 4
Number Of Ingredients 22
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
Steps:
- Preheat the oven to 350 degrees F.
- Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
- For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
- For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
- Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
- Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.
CHICKEN CORDON BLEU STROMBOLI
If chicken cordon bleu and stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unroll pizza dough onto a baking sheet. Layer with ham, chicken and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with melted butter. , Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. If desired, serve with Alfredo sauce for dipping.
Nutrition Facts : Calories 298 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 580mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE
Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!
Provided by Brian Genest
Categories Main Dish Recipes Pork Ham
Time 2h10m
Yield 2
Number Of Ingredients 18
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.
Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
CHICKEN CORDON BLEU WITH MORNAY SAUCE
Easy, yet elegant. To mix things up, you can add in some spinach or sliced asparagus (as in the photo above). I often use panko in place of breadcrumbs.
Provided by Kathleen Flinn
Time 1h5m
Number Of Ingredients 14
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 CORDON BLEU
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Melt butter in glass baking dish.
- Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
- Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
- Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.
GREEN ONION-PARMESAN MORNAY SAUCE
This green onion-Parmesan cheese version of the classic Mornay sauce is a great sauce to use with chicken or vegetables. It's perfect over chicken cordon bleu!
Provided by CookingONTheSide
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat.
- Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes.
- Stir in flour and cook for 3 minutes more, stirring constantly.
- Pour in the cream, increase heat to medium-high and bring to a simmer. Once the cream comes to a simmer, reduce heat to medium-low and whisk in the shredded Swiss and Parmesan cheeses.
- Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 575.5, Fat 55.4, SaturatedFat 34.6, Cholesterol 183.4, Sodium 493.8, Carbohydrate 6.7, Fiber 0.4, Sugar 0.7, Protein 14.7
CHICKEN CORDON BLEU WITH MORNAY SAUCE
Cordon Bleu with Mornay Sauce.
Provided by sprtsracer
Categories Chicken Cordon Bleu
Time 1h20m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 58.8 g, Cholesterol 283.5 mg, Fat 62.8 g, Fiber 3.4 g, Protein 58.5 g, SaturatedFat 29.7 g, Sodium 934.2 mg, Sugar 12.2 g
More about "chicken cordon bleu with mornay sauce food"
CHICKEN CORDON BLEU MORNAY SAUCE BROCCOLI
From kitchengetaway.com
Estimated Reading Time 2 mins
EASY CHICKEN CORDON BLEU CASSEROLE {15 MIN PREP TIME!}
From mykitchenescapades.com
10 BEST CHICKEN CORDON BLEU SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN CORDON BLEU WITH CREAMY WHITE SAUCE - BAREFEET …
From barefeetinthekitchen.com
HOW TO MAKE CHICKEN CORDON BLEU - DELISH
From delish.com
CHICKEN CORDON BLEU | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN CORDON BLEU WITH DIJON MUSTARD SAUCE
From lindysez.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE | RECIPE | CHICKEN CORDON …
From pinterest.com
CHICKEN CORDON BLEU RECIPE | EMERIL LAGASSE - COOKING CHANNEL
From cookingchanneltv.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE - LUNCH RECIPES
From fooddiez.com
BEST COOKING BREADS RECIPES: CHICKEN CORDON BLEU WITH MORNAY …
From worldbestbreadsrecipes.blogspot.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE | RECIPE | RECIPES, …
From pinterest.com
CHICKEN WITH CORDON BLEU SAUCE - MY CASUAL PANTRY
From mycasualpantry.com
CHICKEN CORDON BLEU WITH PARMESAN CREAM SAUCE - AUNT BEE'S …
From auntbeesrecipes.com
CLASSIC FRENCH CHICKEN CORDON BLEU RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN WITH MORNAY SAUCE AND PARMESAN CHEESE RECIPE
From thespruceeats.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE | RECIPESTY
From recipesty.com
CHICKEN CORDON BLEU SAUCE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHICKEN CORDON BLEU – CHEF JOHN
From chefjohnfuller.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE
From pinterest.ca
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN CORDON BLEU | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHICKEN CORDON BLEU WITH CREAMY SPINACH PASTA
From ninjatestkitchen.com
FRINKFOOD - CHICKEN CORDON BLEU WITH MORNAY SAUCE
From frinkfood.com
CHICKEN CORDON BLEU WITH MORNAY SAUCE - BLOGGER
From kkchicken.blogspot.com
THE FOOD KING: CHICKEN CORDON BLEU WITH MORNAY SAUCE
From foodking.blogspot.com
WHAT TO SERVE WITH CHICKEN CORDON BLEU [11 BEST SIDE DISHES]
From theeatdown.com
FOOL-PROOF CHICKEN CORDON BLEU - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CLASSIC CHICKEN CORDON BLEU RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEST LOW CHOLESTROL FOOD BLOG: CHICKEN CORDON BLEU WITH MORNAY …
From healthycook1.blogspot.com
CHICKEN CORDON BLEU RECIPE - FOOD.COM
From food.com
OVEN BAKED CHICKEN CORDON BLEU (EASY TO MAKE) - SPEND WITH …
From spendwithpennies.com
CORDON BLEU-STYLE CHICKEN TENDERS RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN CORDON BLEU SAUCE OR USE AS A GRAVY RECIPE
From recipes.sparkpeople.com
CHICKEN CORDON BLEU - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love