Chicken Cordon Bleu
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
340 g
Ham (thin-sliced)170 g
Gruyere Cheese3 cups
All-Purpose Flour2 cups
Wheat Flour1 cup
Rice Flour1 tbsp
Cajun Seasoning1 tbsp
Garlic Powder1 pinch
Paprika1 tsp
Cayenne Pepper1 pinch
White Pepper1 tsp
Lemon Juice1 tsp
Hot SauceDirections:
1
Preheat the oven to 350 degrees F
2
Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle
3
Roll up the chicken breast tightly and place toothpicks in the ends and middle
4
Place the chicken breasts in an oiled baking dish and bake for 18 minutes
5
For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter
6
For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce
7
Place the warmed clarified butter into the food processor very slowly until it thickens
8
To thicken the sauce, add an egg yolk and to thin it out add warm water
9
Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture
10
Repeat process again
11
Deep-fry the breaded chicken at 325 degrees F for 3 minutes
12
Drizzle the hollandaise sauce over the top of the chicken