Chicken Cordon Bleu

It was my husband’s birthday last month. Having tried all potential new recipes and not wanting to prepare anything desi for the dinner, I came across a quick, easy and yummilicious recipe. But the confusion didn’t end here. I went through 4-5 different recipes of cordon bleu and darn, I was back to square one. Which recipe should I follow to make the birthday dinner a memorable one? So, I decided to blend 2 or 3 recipes together and fused them into one. To my and specially my husband’s delight, it turned out to be pretty awesome!

Mission Accomplished, yayyy!!

About Chicken Cordon Bleu: A breaded rolled pan-fried patty of chicken stuffed with cheese and ham (turkey). 

Rating:   chef-hatchef-hatchef-hatchef-hat  

Reproduced from:  Mixed 2-3 recipes and made a fusion of it

Cuisine: Swiss

Course:  Main

Serves: 2 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  15 mins Quickness:  chef-hatchef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hat

chef-hat Above ratings are out of 5

GET:

chef-hatCutting Board
chef-hatRolling Pin to pound the chicken
chef-hatKnife
chef-hatToothpicks
chef-hatSome plates and bowls
chef-hatSkillet/Pan for frying
chef-hatSaucepan

SET:

chef-hatChicken Breasts 250 gms
chef-hatSalt 1 tsp
chef-hatPepper 1 tsp
chef-hatOregano 1/2 tsp
chef-hatPaprika powder 1 tbsp
chef-hatTurkey Ham Slices as required
chef-hatCheese Slices 4
chef-hatAll purpose flour 1 cup
chef-hatEgg 1
chef-hatMilk 3-4tbsp
chef-hatBread Crumbs
chef-hatButter 4 tbsp

Sauce Ingredients:
chef-hatCream of Chicken Soup 1 cup
chef-hatWhipping or Heavy Cream 120 ml
chef-hatSalt to taste
chef-hatPepper to taste
chef-hatGarlic Powder 1/2 tsp
chef-hatCurry Powder 1/2 tsp

GO:

chef-hatCut Chicken breasts in 1/2 inch thickness if they are too thick.
chef-hatPound Chicken Breasts well enough to flatten.
chef-hatSeason the chicken breasts with salt, pepper and oregano.
chef-hatPut Ham and Cheese Slices on seasoned chicken breasts and roll them. Secure the rolled breasts with toothpicks so they don’t open up at any stage. Keep them in refrigerator for a while.
chef-hatMix Paprika powder in All purpose flour and set aside.
chef-hatBeat the egg and mix milk, set aside.
chef-hatCoat the rolled chicken breasts in flour mixture, then coat them with egg milk mixture and lastly, coat them with bread crumbs completely.
chef-hatHeat butter in a skillet and fry each side of Chicken rolls on medium-high flame until they are golden brown.
chef-hatCover and simmer for 15-20 mins, until chicken is fully cooked and juices run clear.
chef-hatRemove toothpicks and transfer them to serving platter.
chef-hatFor Sauce, mix and simmer all ingredients on medium heat. Pour on Chicken Rolls and serve.

MY TWO CENTS:

chef-hatChicken breasts should be cut thin or cooking time will increase.
chef-hatChicken should be pounded well
chef-hatYou can use any kind of ham slice (mutton/beef) if turkey is not available but make sure that it is cooked a little before.

P.S. The rating is provided by my husband, you can trust it.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

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