Deborah Dana

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Deborah Dana

Cordon Blue Baked Chicken

15 mins

Low

4.956522

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Deborah Dana

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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?

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Ingredients

4 portions

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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,