Chicken Cordon Bleu is something of a legendary dish, but I can't say that I knew what was in it before looking at the recipe. It sounds stupid, but I was actually surprised to find that it's just a stuffed chicken breast. But this also meant that it would be a viable option for me to make early on this month (or so I thought). And I must say, making Chicken Cordon Bleu made me feel like quite the chef.
Over all, this may have been a little too much for me to do right off the bat, as it required no small amount of multitasking. Aside from the chicken, I also decided to make an accompanying mustard sauce and roasted broccoli, both of which I underestimated the cook time for. I had to enlist a little help from my dad to juggle everything, but in the end the dish turned out perfectly, if I do say so myself.
Recipe:
Chicken Cordon Bleu
4 boneless chicken breast
Ham or prosciutto
Gruyere
1 cup dry breadcrumbs
1/4 cup freshly minced parsley
1 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup flour
1.) Trim and pound the chicken breasts to 3/8-inch. Place one piece of ham on the flattened breast, then add a couple slices of Gruyere on half of it. Fold the other half over the cheese, making a pocket. Then make a 1/8-inch deep slice along the folded side of the breast, ensuring it doesn't open while cooking.
2.) Mix the breadcrumbs, parsley, salt, pepper. Put the egg in a bowl and beat. Put the flour into a large dish. Take the chicken and dredge in the flour, making sure to thinly coat. Then, dip the floured chicken into the egg. Finally, coat in the breadcrumbs mixture.
3.) In a large pan, melt 1 1/2 tbsp of butter over medium heat. Heat until the butter begins to turn brown and smells nutty. Then add 1 1/2 tbsp of oil, swirl to combine. Place the chicken into pan, cooking until golden. Serve immediately.
Mustard Sauce
2 tbsp butter
2 tbsp flour
1 to 1 1/2 cups milk
Salt and pepper
2-3 tbsp Dijon mustard
1.) Put the butter in a small saucepan over medium-low heat. When the butter melts, use a wire whisk to incorporate the flour. Turn the heat to low and cook, whisking almost constantly, until the mixture turns tan, about 3 minutes.
2.) Stir in the milk a little bit at a time, whisking constantly. When about a cup of the liquid has been stirred in, the mixture will me fairly thick. Add more milk a little at a time until the consistency is just a little thinner than you like, the cook, still over low hear, until the mixture thickens again.
3.) Stir in the mustard. Add salt and pepper to taste and serve immediately.
Roasted Broccoli
3 cups broccoli
1 tbsp minced garlic
2 tbsp olive oil
1.) Preheat oven to 450.
2.) Toss broccoli in garlic and oil. Spread out evenly on a baking tray. Cook for 20 minutes.
Over all, this may have been a little too much for me to do right off the bat, as it required no small amount of multitasking. Aside from the chicken, I also decided to make an accompanying mustard sauce and roasted broccoli, both of which I underestimated the cook time for. I had to enlist a little help from my dad to juggle everything, but in the end the dish turned out perfectly, if I do say so myself.
Recipe:Chicken Cordon Bleu
4 boneless chicken breast
Ham or prosciutto
Gruyere
1 cup dry breadcrumbs
1/4 cup freshly minced parsley
1 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup flour
1.) Trim and pound the chicken breasts to 3/8-inch. Place one piece of ham on the flattened breast, then add a couple slices of Gruyere on half of it. Fold the other half over the cheese, making a pocket. Then make a 1/8-inch deep slice along the folded side of the breast, ensuring it doesn't open while cooking.
2.) Mix the breadcrumbs, parsley, salt, pepper. Put the egg in a bowl and beat. Put the flour into a large dish. Take the chicken and dredge in the flour, making sure to thinly coat. Then, dip the floured chicken into the egg. Finally, coat in the breadcrumbs mixture.
3.) In a large pan, melt 1 1/2 tbsp of butter over medium heat. Heat until the butter begins to turn brown and smells nutty. Then add 1 1/2 tbsp of oil, swirl to combine. Place the chicken into pan, cooking until golden. Serve immediately.
Mustard Sauce
2 tbsp butter
2 tbsp flour
1 to 1 1/2 cups milk
Salt and pepper
2-3 tbsp Dijon mustard
1.) Put the butter in a small saucepan over medium-low heat. When the butter melts, use a wire whisk to incorporate the flour. Turn the heat to low and cook, whisking almost constantly, until the mixture turns tan, about 3 minutes.
2.) Stir in the milk a little bit at a time, whisking constantly. When about a cup of the liquid has been stirred in, the mixture will me fairly thick. Add more milk a little at a time until the consistency is just a little thinner than you like, the cook, still over low hear, until the mixture thickens again.
3.) Stir in the mustard. Add salt and pepper to taste and serve immediately.
Roasted Broccoli
3 cups broccoli
1 tbsp minced garlic
2 tbsp olive oil
1.) Preheat oven to 450.
2.) Toss broccoli in garlic and oil. Spread out evenly on a baking tray. Cook for 20 minutes.
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