- 8 large skinless, boneless chicken breasts
- 8 slices of cheese slides
- 8 slices of smoked ham
- 1 egg, beaten
- 1 cup of seasoned flour
- dry crumbs bread
How to Make Chicken Cordon Bleu
Season the open fillets with salt and blackpepper. Place a cheese and ham slice on each fillet, fold the fillet in half to enclose the filling. You can also roll them and secure with toothpicks.
Coat each of the fillets in the flour, shaking off excess. Dip them in the egg and then roll in the dry crumbs, turning to get an even coat.
Either bake them in a lightly greased oven dishat 200 degrees C (400 degrees F) for about 40 minutes or fry in vegetable oil in a heavy based pan for 4 minuteson each side.
Cordon Bleu Sauce :1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Heat through until thicken for about 10 minues.
1st trail - 20 Apr 2009
Potong nipis chicken breast.
Saya tak guna dry crumbs bread, so warna nyer nampak kurang menarik, tak keemasan.
Untuk membuat sauce - whipping cream, kat Kuching ni susah sikit nak cari whipping cream kotak kecil, kalau kotak besar,nanti membasir, guna all purprose cream pun boleh.Sauce dah siap, dengan ayam cube dan sedikit tepung jagung.