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Deborah

Deborah Dana

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Cordon Blue Baked Chicken

15 mins
15 mins
Low
4.96
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2045
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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
  • 4 chicken milanesa (breaded) , moderately thick
  • 8 slices Ham
  • 8 slices manchego cheese
  • 1 egg, smoothie
  • 2 cups ground bread
  • 1 cup parmesan cheese
  • enough cooking spray oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons butter, for the sauce
  • 1 tablespoon flour, for the sauce
  • 1 1/4 cups milk, for the sauce
  • 1 tablespoon Dijon mustard, for the sauce
  • 4 tablespoons parmesan cheese, for the sauce
  • 3 tablespoons 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (25)
Juan Hurtado
24/07/2020 10:46:15
De lo mejor
Vicente Flores Araúz
03/07/2020 21:15:35
Excelente y práctico
Daniel Cabral Ravelo
19/05/2020 20:06:48
Muy rica
berna rojas y rojas
07/12/2019 19:14:06
Felicidades está muy rica
Eugenio Guerra
26/10/2019 18:39:43
Riquísima..
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