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.
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.
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