Slumgullioneer
Über Member
As requested elsewhere, I hereby present to you one of my signature dishes, Chicken Cordon Bleu.
I've made my adapted version of CCB many times in high-end banquets and catering.
(Note: I realize this is a predominantly UK/European Membership, my apologies for not having converted this to the Metric system)
CHICKEN CORDON BLEU
6 boneless skinless chicken breasts
6 slices good quality deli ham, e.g., black forest
6 slices good Swiss or Guyere cheese
Fresh spinach leaves
Roasted red pepper strips
2 eggs, lightly beaten
1 cup flour(approx)
1 1/2 cup seasoned bread crumbs
6 Tbsp glaze (3T Dijon mustard, 2T honey, 1T white wine, mixed)
(Note: In classic Cordon Bleu, the only stuffing ingredients called for are ham and cheese. The addition of spinach and red pepper strips adds to both the flavor experience and the visual presentation when cutting/serving. Adding a glaze to the inside surface aids greatly in keeping the chicken moist while baking.)
Procedure:
1.Pound chicken breasts to 1/4 inch.
2.Place the eggs, flour and bread crumbs in 3 separate flat dishes, e.g., pie plates.
3.Dredge shiny side of each breast in flour, then egg, then crumbs.
4.Lay out on cutting board, dredged side down.
5.Generously coat each breast with the glaze.
6.Place a layer of spinach leaves on each breast, followed by cheese, then ham slice, then a strip of red pepper, laying it "parallel to the roll".
7.Roll up breast around the filling and secure with toothpicks if desired, lay in baking pan seam sides down. (touch up the breading if needed)
8.Bake at 350°F apx 45 minutes, or to internal temp of 155 to 160F. Try not to over bake.
Sherry Cream Sauce:
2 T minced shallots
1 ½ c. decent Cream Sherry
¼ c white wine vinegar
1 pint (2 cups) heavy cream
white pepper to taste
Procedure:
(Note: start this sauce about 30 minutes before the chicken is done--it takes a while to reduce.)
1. Saucepan is acceptable but I use a saute pan, as its wider area makes for a faster,
more even reduction.
2. Place cream sherry, white wine vinegar and shallots in pan, bring to simmer over med-high heat.
3. Continue fast reduction til approaching au sec, the sherry appearing almost syrupy. (You should have a couple tablespoons worth) And be careful at this stage not to burn the shallots.
4. At this point you can optionally strain out the shallots-- I generally leave them in for a slightly textured sauce.
5. Add the heavy cream, bring back to simmer scraping sides, continue reducing at no more than a medium simmer. (It'll take a while, and bubble and gurgle and the top edges will get brown before you scrape it down... all perfectly normal) Just keep it stirred now and again to keep the flavours meshed.
6. When approaching the thickness and color you want (the bubbles will change as it thickens) add a pinch or two of white pepper, or other preferred kickers.
7. When done, remove from heat, cool to tasting temp and finish pepper to taste.
8. Keep warm and covered if possible, as the cream will cause the normal filming over--just stir before using.
Presentation:
Option A) Place each breast on a bed of the sauce, dribble sauce over.
Option B) Slice open each breast crosswise, separate so the filling can be seen, place on plate on a bed of sauce.
I've made my adapted version of CCB many times in high-end banquets and catering.
(Note: I realize this is a predominantly UK/European Membership, my apologies for not having converted this to the Metric system)
CHICKEN CORDON BLEU
6 boneless skinless chicken breasts
6 slices good quality deli ham, e.g., black forest
6 slices good Swiss or Guyere cheese
Fresh spinach leaves
Roasted red pepper strips
2 eggs, lightly beaten
1 cup flour(approx)
1 1/2 cup seasoned bread crumbs
6 Tbsp glaze (3T Dijon mustard, 2T honey, 1T white wine, mixed)
(Note: In classic Cordon Bleu, the only stuffing ingredients called for are ham and cheese. The addition of spinach and red pepper strips adds to both the flavor experience and the visual presentation when cutting/serving. Adding a glaze to the inside surface aids greatly in keeping the chicken moist while baking.)
Procedure:
1.Pound chicken breasts to 1/4 inch.
2.Place the eggs, flour and bread crumbs in 3 separate flat dishes, e.g., pie plates.
3.Dredge shiny side of each breast in flour, then egg, then crumbs.
4.Lay out on cutting board, dredged side down.
5.Generously coat each breast with the glaze.
6.Place a layer of spinach leaves on each breast, followed by cheese, then ham slice, then a strip of red pepper, laying it "parallel to the roll".
7.Roll up breast around the filling and secure with toothpicks if desired, lay in baking pan seam sides down. (touch up the breading if needed)
8.Bake at 350°F apx 45 minutes, or to internal temp of 155 to 160F. Try not to over bake.
Sherry Cream Sauce:
2 T minced shallots
1 ½ c. decent Cream Sherry
¼ c white wine vinegar
1 pint (2 cups) heavy cream
white pepper to taste
Procedure:
(Note: start this sauce about 30 minutes before the chicken is done--it takes a while to reduce.)
1. Saucepan is acceptable but I use a saute pan, as its wider area makes for a faster,
more even reduction.
2. Place cream sherry, white wine vinegar and shallots in pan, bring to simmer over med-high heat.
3. Continue fast reduction til approaching au sec, the sherry appearing almost syrupy. (You should have a couple tablespoons worth) And be careful at this stage not to burn the shallots.
4. At this point you can optionally strain out the shallots-- I generally leave them in for a slightly textured sauce.
5. Add the heavy cream, bring back to simmer scraping sides, continue reducing at no more than a medium simmer. (It'll take a while, and bubble and gurgle and the top edges will get brown before you scrape it down... all perfectly normal) Just keep it stirred now and again to keep the flavours meshed.
6. When approaching the thickness and color you want (the bubbles will change as it thickens) add a pinch or two of white pepper, or other preferred kickers.
7. When done, remove from heat, cool to tasting temp and finish pepper to taste.
8. Keep warm and covered if possible, as the cream will cause the normal filming over--just stir before using.
Presentation:
Option A) Place each breast on a bed of the sauce, dribble sauce over.
Option B) Slice open each breast crosswise, separate so the filling can be seen, place on plate on a bed of sauce.
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