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If you do not know how to prepare some delicious chicken breasts and you're tired of just grilling them; this baked blue cordon chicken recipe will fascinate you. Since the breasts are stuffed with ham and Manchego cheese, a roll is made and they are breaded. Normally this recipe is fried, but this time we will make them baked to reduce the amount of fat and make them juicier. In addition we will teach you how to make a creamy dressing of Gouda and Parmesan cheese, which will give them the final touch.
This popular dish has its origin in France and began to be made with veal scallops. Over the years the variant of using chicken milanesas was made; giving origin to the famous dish that we know today. Definitely this chicken cordon blue will become your ideal dish, for those special events or to give a twist to the food of the week. What are you waiting to prepare it?
4 pieces of chicken Milanesa (breaded) moderately thick
8 slices of Ham
8 slices of Manchego cheese
1 piece of egg smoothie
2 cups of ground bread
1 Cup of Parmesan cheese
enough of cooking spray oil
1 pinch of Salt
1 pinch of black pepper
2 spoonfuls of Butter for the sauce
1 tablespoon of flour for the sauce
1 1/4 cups of milk for the sauce
1 tablespoon of Dijon mustard for the sauce
4 spoonfuls of Parmesan cheese for the sauce
3 spoonfuls of Gouda cheese for the sauce
Preparation
Preheat the oven to 180 ° C.
Place in each chicken milanesa two slices of ham and two of Manchego cheese, roll and secure with chopsticks.
Mix the bread crumbs with Parmesan cheese.
Bread the breasts through egg and then through the mixture of bread crumbs.
On a previously greased tray, place the breasts and sprinkle with a little oil.
Bake for 20 min or until golden brown and cooked.
For the sauce, in a saucepan over medium heat add the butter with the flour, the milk, the Dijon mustard, the parmesan cheese and the gouda cheese, season with salt and pepper and cook for 5 minutes.
Serve the breast with this creamy sauce,
PRESENTATION
On an extended plate, accompanied by a salad.
TIPS
After breading, refrigerate the breasts one hour so that at the time of frying.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
877
kcal
44%
Carbohydrates
96.4
g
32%
Proteins
44.6
g
89%
Lipids
35.0
g
54%
Fiber
6.0
g
12%
Sugar
10.7
g
12%
Cholesterol
83.6
mg
28%
Rate this tip
Ratings(20)
Eva Villar Vazquez
13/08/2019 14:59:05
Y en horno eléctrico como se le hace
Jose Fernando Perez Restrepo
12/08/2019 17:38:58
Excelente receta, bien acompañado con la salsa
Rosana Rodriguez Navarrete
19/06/2019 16:21:17
Excelente
Ana Martinez
08/05/2019 12:54:42
Excelente
Román Perez
13/02/2019 13:46:15
Quedó muy delicioso gracias por la receta
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