Sauce For Chicken Cordon Bleu Food

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

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 WITH SAUCE

Steps:

• 1. Place a cheese and ham slice on each breast within 1/2 inch of the edges after pounding thin. Fold the tenderloin flap of the chicken over the filling and secure with toothpicks.
• 2. Mix the flour and paprika in a small bowl and coat the chicken. Be sure to coat both sides of chicken. I usually coat chicken before putting in toothpicks. You can do it either way.
• 3. Heat the butter in a large skillet over medium heat. Cook the chicken until brown no all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breast to a platter.
• 4. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken. Serve warm.
• 5. When making the sauce make extra....

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.

CORDON BLEU CHEESE SAUCE

Steps:

• Melt butter in a sauce pan.
• Stir in flour and salt.
• Add milk and cheese and stir until melted.
• Pour over cordon bleu and serve.

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.