A friend taught me how to make Chicken Cordon Bleu when I was a young adult. I thought this was pretty fancy. It is still a favorite. When I got older I learned how to make Hollandaise sauce. An easy recipe that always turns out great. Show  CHICKEN CORDON BLEU and HOLLANDAISE SAUCE 6-8 chicken breasts, skinless and boneless thin slices of ham thin slices of Swiss cheese 1 cup plain bread crumbs 1/2 cup Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon Italian seasoning 2 eggs, beaten 4 tablespoons vegetable oil SAUCE 1/2 cup butter 3 egg yolks 1 tablespoon plus 1 teaspoon of lemon juice 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoons hot water DIRECTIONS Chicken Cordon Bleu Rinse chicken and trim fat. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to approximately 1/4 inch thickness. Remove from plastic and place a slice of ham and cheese over the top to cover the breast. Roll up tight and insert a toothpick to hold in place. Repeat with remaining chicken. Combine bread crumbs, Parmesan cheese, garlic, Italian seasoning and pepper in a bowl and mix well. In a separate bowl; beat two eggs. Dip the chicken into the egg mixture and gently coat in the bread crumbs. Heat 4 tablespoons of oil in frying pan over medium heat. Place roulades in heated oil and turn gently until all sides are browned. Lightly coat a baking pan with cooking spray and place the roulades onto it. Cover with tin foil. Bake at 350 degrees F. for 25-35 minutes or until cooked through. Hollandaise Sauce Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk egg yolks with lemon juice, salt and cayenne pepper. Gradually beat in butter, then water. Return mixture to saucepan and whisk over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. Rinse chicken, trim fat and gently pound with meat mallet Place ham and cheese on top of breast, roll up tight and secure with toothpick In separate bowls beat 2 eggs and combine bread mixture for coating Dip roulades in egg and coat in bread mixture Place in frying pan with heated oil and turn until all sides are browned Place in baking pan, cover with tin foil and bake Bake until cooked through To prepare the sauce; melt butter until hot and foamy In a small bowl, whisk egg yolks with lemon juice, salt and cayenne pepper Gradually whisk in butter, then water Return mixture to saucepan and whisk over very low heat until mixture is slightly thickened Serve on top of Chicken Cordon Bleu You may like to cut into pinwheels and serve sauce on top. Chopped fresh parsley makes a pretty garnish. « AUNT JO’S MANICOTTI PASTA SALAD » What is Hollandaise sauce best with?Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch.
What is Cordon Bleu sauce made of?Our sauce starts with a butter and flour mixture, also known as a roux (See: How to Make a Roux). You slowly add milk to form a white sauce (Bechamel Sauce). After adding in the milk, you stir in cheese that melts in for a full-flavor creamy Parmesan sauce.
What is Hollandaise sauce good on besides eggs Benedict?Silky poached salmon is a real crowd-pleaser topped with tarragon-spiked hollandaise. It's terrific hot or cold. Sweet and tender roasted broccoli florets are ideal for mopping up creamy, herbed hollandaise. Crisp, just-blanched asparagus and creamy morel hollandaise are the perfect spring lunch.
What is the cooking technique for Hollandaise sauce?Method. Clarify the butter by melting it in a bain marie and removing the milk solids to leave the butterfat. ... . Seperate egg yolks from whites, and begin to whisk the yolks over a bain marie with the water. ... . Slowly pour in the clarified butter until the mixture begins to thicken.. |
Hollandaise sauce for Chicken Cordon Bleu
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