Tue, Jun 15 | Zoom

GMSA: David's Cooking Show - Chicken Cordon Bleu

David's Cooking Show happens most Tuesday's at 2pm. He shows you how to make all sorts of recipes! This week's episode is Chicken Cordon Bleu. To join, go to zoom.us and click "Join a Meeting" in the top right-hand corner. Then, enter Meeting ID: 905-238-684
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GMSA: David's Cooking Show - Chicken Cordon Bleu

Time & Location

Jun 15, 2:00 PM – 3:00 PM
Zoom

About the Event

OPEN meeting on Zoom.us.  Meeting ID 905-238-684

Click here to get a copy of the recipe

Chicken Cordon Bleu

The time to prepare is 20 minutes

The time to cook is 40 minutes

Total Time is 1 hour

Servings 2

Ingredients

  • 2 chicken breasts boneless/skinless
  • salt & pepper to taste
  • 2 slices ham
  • 2 ounces Swiss cheese or Gruyere cheese
  • 5  tablespoons melted butter
  • 5 clove garlic
  • 5 cup seasoned bread crumbs
  • 25 teaspoon thyme

Sauce

  • 1 tablespoons butter
  • 1 tablespoons flour
  • 1/3 cup milk
  • 1/4 cup white wine
  • 1 teaspoon Dijon mustard
  • 1 cube chicken bouillon
  • ¼  teaspoon Worcestershire sauce
  • 2 tablespoons Parmesan cheese
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Pound chicken to ¼” thick. Season with salt and pepper to taste.
  3. Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
  4. Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
  5. Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.

Sauce

  1. Melt butter in a small saucepan. Add flour and cook 1 minute.
  2. Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer 1 minute.
  3. Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
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