Chicken Cordon Bleu Recipe

Name: Chicken Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops; 8 thin slices of proscuitto; 8 slices of Bethmale; 1 cup flour; 2 eggs, slightly beaten with 2 tablespoons milk; 1 cup herb bread crumbs; Essence, recipe follows; 3 tablespoons olive oil; 4 ounces julienned proscuitto; 1 cup sweet peas; Salt and black pepper; 1 tablespoon butter; 2 cups Mornay sauce, hot; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of proscuitto
8 slices of Bethmale
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb bread crumbs
Essence, recipe follows
3 tablespoons olive oil
4 ounces julienned proscuitto
1 cup sweet peas
Salt and black pepper
1 tablespoon butter
2 cups Mornay sauce, hot
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Season each side of the chicken scallops with salt and pepper.", "Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop.", "Season the flour with Essence.", "Carefully dredge the chicken in flour.", "Dip the chicken in the egg mixture, letting any excess drip off.", "Season the bread crumbs with Essence.", "Finally dredge the chicken in the herb crust, crusting each side completely.", "In a saute pan, heat the olive oil.", "When the oil is hot, add the chicken.", "Saute for 2 to 3 minutes on each side or until golden brown.", "Remove from the pan and drain on a paper-lined plate.", "Season with Essence.", "In a saute pan, melt the butter.", "Add the julienned proscuitto and sweet peas.", "Season with salt and pepper.", "Saute for 2 minutes.", "Fold the proscuitto and peas into the Mornay sauce.", "Serve the sauce with the chicken", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops, 8 thin slices of proscuitto, 8 slices of Bethmale, 1 cup flour, and more.

Yes, Chicken Cordon Bleu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cordon Bleu

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