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    Tuesday, August 04, 2015

    Chicken Cordon Bleu recipe


    4 slices smoked Turkey ham
    4 slices Emmentale cheese
    1 cup flour
    2 eggs, beaten
    2 cups breadcrumbs
    Oil for deep frying

    For white Sauce
    2 tablespoons butter
    1 tablespoon flour
    1 cup heavy cream
    Salt and white pepper
    1 tablespoon parsley, chopped + more for garnishing


    For Chicken
    - Butterfly chicken breasts using a sharp knife, season with salt and pepper.
    - On one side of the butterflied breast, layer a turkey slice followed by a cheese slice. Fold the other side over the filling, pressing edges to seal.
    - Repeat with the rest of chicken breasts.
    - Dredge stuffed breasts in flour, coat with eggs, then with breadcrumbs.
    - Preheat oven to 180 Degrees Celsius.
    - Pan-fry chicken until golden from both sides.
    - Drain on a paper towel.
    - Arrange on a baking tray and cook in the oven for 15 minutes or until fully cooked.

    For the White sauce
    - Melt butter in a saucepan over medium heat, stir in flour and cream. Whisk constantly to avoid lumps formation.
    - Bring to a boil, reduce heat and simmer until thickened.
    - Remove from heat and stir in parsley.
    - Serve chicken Cordon Bleu with the sauce and garnish with chopped parsley.

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    Item Reviewed: Chicken Cordon Bleu recipe Rating: 5 Reviewed By: Mrs. Chef
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