How do you bake chicken cordon blue to make it look smooth .?

Question

Do you coat it in bread crust or with flour before baking ?

Answer 1

This is my recipe and you can follow just the coating part if you wish.

Chicken Cordon Bleu

4 boneless chicken breasts, pounded flat
2 tsp Dijon Mustard or Sweet Hot Mustard
2 slices swiss cheese, cut in half
4 thin slices proscuitto or ham (I prefer honey ham)
1 egg, beaten with 1 tbs water
¼ cup flour mixed with 1/4 tsp garlic salt, and dash of pepper
1 cup bread crumbs
¼ cup butter or margarine

Spread each chicken piece with ½ tsp mustard. Place half slice of cheese and ham on each piece of chicken. Fold breasts in half. Dip in flour, then egg, then crumbs. Place on rack and refrigerate for at least 30 minutes to allow crumbs to set.

In large skillet, heat butter over medium heat. Fry chicken about 5 minute on each side. Transfer to baking dish and bake for about 15-20 minutes at 350F. Makes 4 servings.

Answer 2

I use a light coating of flour and brown it in a pan on all sides. Then I remove it from the pan and add some butter. I saute onions, garlic and mushrooms until just softened. I then add chicken stock, a little sherry or white wine and heavy cream. I let that simmer till combined and add the chicken back to the pan. Cover and simmer until done.mmmmm

Answer 3

Cordon Bleu is traditionally evenly breadded. Maybe this will help...

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place your cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Dust rolls in flour and coat with egg wash then roll in breadcrumbs, my recipe has 1/4 cornflake crumbs to 3/4 breadcrumbs. Bake.

An easy sauce is 1 can of cream of chicken soup 1 tsp lemon juice and 1/4 cup of sour cream heated on the stove and blended until smooth. Top with chopped fresh parsley or another green eye appealing garnish.

Good luck and happy eating!

Teresa.

Answer 4

we got the recipe for cordon bleu from better homes cookbook but in there recipe you dont bake it at all you saute in pan with butter until cooked its really good