Wednesday, September 22, 2010

Chicken Cordon Bleu with Dijon Basil Cream Sauce

My husband has been hinting for about a month that he has been craving Chicken Cordon Bleu. I feel bad for taking this long to make, but I finally made it tonight. I went hunting online for the perfect recipe, and I didn't see one that stood out. I did see three that I liked parts of, so I meshed three different recipes together and added a little flair of my own to create this dish. I think it came out just right.Chicken Cordon Bleu with Dijon Basil Cream Sauce:

3 T flour
1 egg
1/3 c bread crumbs (Panko would work best, but I used the regular ones from the store)
1/2 t (x3) Mrs. Dash garlic and herb seasoning
2 chicken breasts
4 slices swiss cheese
4 thin slices deli ham
Oil for frying

1/4 c dry white wine (this is cooking wine. it can be found by the vinegar at the store)
3/4 t cornstarch
1/4 c whipping cream
1/4 c half and half
1 t dijon mustard
3 leaves fresh basil, chopped

Preheat the oven to 350 degrees.

Place the chicken breast between two sheets of plastic wrap. Pound it with the smooth end of a meat tenderizer until the chicken breast is about 1/3 inch thick.
Place two pieces of ham and cheese on each breast.

Roll up the chicken starting from the widest end. Tuck in the sides as you go. Secure it all with toothpicks.
Place the flour and 1/2 t Mrs. Dash in a bowl. Put the egg and 1/2 t of Mrs. Dash in another bowl. Put the bread crumbs and 1/2 t Mrs. Dash in a third bowl. Dip the chicken bundle in the flour. Make sure you cover all sides.
Dip the chicken bundle in the egg and get all sides covered.
Now, do the hokey pokey in the kitchen. jk :) You guessed it- dip the bundle in the bread crumb mixture. You can also add Parmesan cheese to the bread crumbs if you'd like.
Heat oil in a skillet over medium-high heat and add the bundles. Brown them on all sides.
Once they are browned, put them on a cookie sheet or whatever you're going to cook them on. Bake them for 25-30 minutes.

While it is baking, add the wine to the skillet with browned bits in it. Stir to get all the browned stuff mixed in. In a bowl, combine the half and half and cream with the corn starch. Pour it into the skillet and stir. The sauce will thicken. Add the Dijon mustard. Keep the sauce on low heat until the chicken is ready. Once it's ready, add the chopped fresh basil leaves. Pour over the chicken.

Photos speak louder than words. Enough said! It turned out great. Now, if your significant other requests Chicken Cordon Bleu, don't go buy the frozen ones. Make your own! They really aren't that difficult, and they taste much, much better- especially with that cream sauce. Hot diggity dog! It was good.

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