Supersimplechickencordonbleuwithatwist Food

CHICKEN CORDON BLEU SANDWICH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
• Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
• Stir chicken and diced pickle into cheese sauce.
• Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
• Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

SUPER SIMPLE CHICKEN CORDON BLEU WITH A TWIST

Steps:

• Pound chicken breast to ¼-inch thickness. (We have our local butcher do them here, he butterflies and pounds the breast, so you have a super flat piece of chicken breast.).
• Fry chopped onion in a bit of oil until brown, set aside.
• Sprinkle each chicken breast on both sides with salt and pepper.
• Place 1 herbed gouda cheese slice, then 1 smoked turkey slice then 1 white cheddar slice and add a bit of the chopped fried onions on top of cheese in each breast.
• Roll up each breast using toothpicks to secure if necessary. (I didn't need toothpicks, if you roll tight enough you should be fine.).
• Prepare three separate bowls...
• Bowl 1- Flour: Add some paprika, salt & pepper and a dash of garlic powder to this flour.
• Bowl 2- Egg: one egg beaten.
• Bowl 3- Bread crumbs: I used fine plain bread crumbs.
• Dredge each chicken breast in flour, shake off excess, then in egg and finally in bread crumbs. Its not that bad, I thought it would be, just do it gently in each bowl. You may need to use your fingers to coat a bit if the breast doesn't pick up enough, it worked our fine when I did this.).
• Place seam side down in baking dish that has been sprayed with a non-stick cooking spray.
• Add 1 tablespoon butter on top of each piece of chicken.
• Bake at 350° turning each breast once to brown the other side. I think about 45 minutes or so was fine for me. As you can see form pick they came out a nice golden brown.

EASY CHICKEN CORDON BLEU

Steps:

• Take chicken and place on a large cutting board. Put a piece of wax paper (or even saran wrap) over the chicken breast.
• Use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts.
• Then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese.
• Take chicken and roll up into a log. If it isn't holding together, place a couple toothpicks into the chicken to hold in place.
• Roll each piece in the flour, then in beaten egg, then in bread crumbs.
• Place the chicken breasts in a baking dish and place in oven at 375°F and bake for 30-45 minutes (or until chicken is cooked through).
• Cut each piece in 2 pieces, and serve!

BLANC MANGE (ENGLISH STYLE)

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.