Chicken Cordon Bleu With Mornay Sauce Recipes

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 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.

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.

ORIGINAL CHICKEN CORDON BLEU

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

CHICKEN CORDON BLEU II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. 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.