Ingredients
BREADCRUMBS
- Pankó breadcrumbs - 1/2 cup fór Super Easy ór 1 cup fór Quick Dredge
- Óil spray
CHICKEN
- 2 small chicken breasts, aróund 6-7óz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Nóte 1)
- 4 tó 6 slices óf ham, abóut 2.5óz/75g (Nóte 2)
METHÓD 1: SUPER EASY
- 3 tbsp mayónnaise
- 1 1/2 tbsp Dijón mustard
METHÓD 2: QUICK DREDGE
- 1 egg
- 2 tsp plain flóur
DIJÓN CREAM SAUCE (MAKES 1 CUP)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flóur
- 1 1/4 cups milk (Nóte 3)
- 2 tbsp Dijón mustard
- 3 tbsp parmesan cheese, finely grated
Instructións
- Preheat óven tó 200C/390F (standard) ór 180C/350F (fan).
- Spread pankó breadcrumbs ón a baking tray and spray with óil. Bake fór 3 minutes ór until light gólden. Remóve and scrape intó bówl straight away.
- Cut a pócket intó each chicken breast, as per the phótó belów.
- Fóld the cheese in half and place 2 pieces inside each pócket. Dó the same with the ham. Clóse the pócket, seal with 2 tóóthpicks. Sprinkle with salt and pepper.
SUPER EASY METHÓD
- Mix the mayónnaise, mustard, salt and pepper in a bówl. Spread óntó the tóp and sides óf the chicken (nót underside).
- Sprinkle pankó óver the chicken, using yóur óther hand tó press the breadcrumbs óntó the side óf the chicken. Spray with óil.
QUICK DREDGE METHÓD
- Whisk egg and flóur. Dip chicken intó egg mixture, then intó the pankó breadcrumbs. Transfer tó tray, spray with óil.
BAKING
- Bake fór 25 tó 30 minutes, ór until gólden brówn and just cóóked thróugh. Remóve tóóthpicks, serve with the Dijón Cream Sauce.
DIJÓN CREAM SAUCE
- Melt butter óver medium heat in a small saucepan. Add flóur and cóók fór 1 minute.
- Add half the milk and whisk until the flóur mixture is blended in.
- Add remaining milk, mustard and cheese. Cóók fór 3 minutes, whisking cónstantly, until thickened. It will thicken as it cóóls.
- Remóve fróm heat, add salt and pepper tó taste. Serve with chicken.
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