Let's Make a Meal: Chicken Cordon Bleu
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Posted 3:31 PM 2/3/2012 : Let's Make a Meal: Chicken Cordon Bleu
TUCSON - Don't let the fancy French name fool you - "Chicken Cordon Bleu" is a simple, delicious dish that can easily be tonight's dinner.
Paul Wells form the Savoy Opera House in Trail Dust Town stopped by the News 4 Tucson studios today to show us how it's done.
Here's the recipe:
Chicken Cordon Bleu
Spice Mix:
3 tbsp
½ tbsp
1 ½ tbsp
1 ½ tbsp
2 tbsp Salt
Black Pepper
Garlic Powder
Onion Powder
Spanish Paprika
Chicken:
4 ea-5oz
1-1/3 cup
12 slice
¾ cup
1 cup
3 ea
3 tbsp
1 tbsp Chicken Breast
Jack and Cheddar Cheese Shredded
Deli Ham
Flour
Panko Breadcrumbs
Eggs
Water
Dijon Mustard
Oil for Frying
1. Preheat Oven to 350 degrees Fahrenheit
2. In a bowl combine the salt, black pepper, garlic powder, onion powder and Spanish paprika. Mix well to make sure there are not any lumps.
3. Next, butterfly the chicken breasts and place each one individually in between two pieces of plastic wrap. Pound each breast with a meat mallet until they are about ¼ of a centimeter in height. Make sure to not pound the chicken breasts out too roughly so that they won't tear.
4. Remove the chicken from in-between the plastic wrap and season with the spice mix you made in the previous steps.
5. Place the cheese and ham in the center of the chicken breast and roll it up as if you were rolling a burrito. With the cheese and ham now fully incased in chicken, proceed to set up your standard breading procedure.
6. Place the eggs, mustard, and water in a separate bowl and mix untill combined. In two separate bowls place the flour and breadcrumbs.
7. Proceed to place your chickens in the flour and coat them evenly, pat off excess flour before placing them in your egg mixture.
8. Coat each chicken in the egg mixture and place them in the bread crumbs.
9. Once the chicken is coated in breadcrumbs. Heat up one centimeter of oil in the bottom of a frying pan.
10. Fry each chicken on all of its four sides until it is golden brown.
11. Place in your oven on a sheet pan and cook until the chicken's center reaches 165 degrees Fahrenheit
Roasted Red Pepper Sauce
2 tbsp
½ cup
1 tbsp
3 whole
1 ½ cup
1/3 cup
To taste Oil
Onion-sm. Dice
Garlic-minced
Red Peppers
Vegetable Broth
Unsalted Butter
Salt and Pepper
1. Set your oven to broil.
2. In a bowl toss 1 tbsp oil with the red peppers and place it on a sheet pan under the broiler.
3. Blacken each side evenly and place it in a bowl. Cover it with plastic wrap.
4. After five minutes peel off the charred outsides of the pepper and take out all the seeds from inside the pepper. Place aside.
5. Heat a saucepan to medium heat and add the oil.
6. Add onion and garlic and lightly brown them.
7. Once browned, add the roasted red peppers and vegetable broth.
8. Allow the sauce to cook until the liquid reduces by half.
9. Place contents in a blender and blend with the butter. Please do this step with caution! The contents are hot and may blow the cover off of the blender. Place a dry hand towel over the opening to prevent this and blend without a lid.
10. Adjust the seasoning with salt and pepper if it is needed.
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