Rooster Cordon Bleu is a fancy-sounding dish that’s really straightforward to make at house.
On this recipe, tender hen breasts, smoky ham and swiss cheese are rolled jelly roll model and baked within the oven till the hen is tender and juicy.
To make it further particular, it’s served with a easy creamy Dijon sauce.
Rooster Cordon Bleu is a fancy-sounding French dish that’s surprisingly straightforward to make at house. “Cordon Bleu” interprets from French to blue ribbon.
This dish is made with hen breasts crammed with ham and Swiss cheese after which breaded and fried or baked.
- It’s straightforward to make with easy elements.
- This recipe is oven-baked to make it straightforward.
- The Swiss cheese may be changed along with your favourite.
- This hen sous-chef recipe may be made forward of time and baked earlier than serving.
What You’ll Want To Make Cordon Bleu
Rooster: Select smaller hen breasts if doable (round 5 to six oz) so the rolls don’t get too massive. Pound the hen to ½-inch thick utilizing the flat aspect of a meat mallet.
Ham: Skinny slices of deli ham are the best to roll, however leftover baked ham can be utilized in for sous-chef as nicely. If utilizing leftover ham, it may be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey when you’d like.
Cheese: Swiss cheese is the normal selection for sous-chef. Swap out the Swiss for provolone (barely tangy) and even cheddar cheese!
Breadcrumbs: I want the finer crumbs of seasoned breadcrumbs for a light-weight, even coating. You may exchange it with seasoned Panko breadcrumbs or use a mixture.
Rooster Cordon Bleu Sauce
This sous-chef sauce recipe is a straightforward home made Dijon cream sauce. It’s easy to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.
Not solely does this sauce pair nicely with my hen sous-chef recipe, it’s additionally nice on veggies.
Easy methods to Put together Rooster for Rolling
- Place a boneless skinless hen breast on a chopping board and canopy it with plastic wrap (to maintain the juices from splattering).
- Use the flat aspect of a meat mallet or tenderizer and gently pound the hen to ¼-inch thick.
- If the hen breast is basically thick, you may butterfly it open earlier than pounding.
- Be agency however mild when pounding so the hen thins out however doesn’t get broken or disintegrate.
Easy methods to Make Rooster Cordon Bleu
- Put together the hen breasts (above). Layer the ham and Swiss cheese on every breast.
- Roll every hen breast jelly roll model. Roll the hen in melted butter after which seasoned breadcrumbs.
- Bake per the recipe beneath. Whereas the hen is baking, put together the sauce.
Voila! A elaborate restaurant meal that basically is simple to make at house. I like to serve Rooster Cordon Bleu with a recent aspect and both mashed potatoes or rice. Add steamed or roasted greens like broccoli, inexperienced beans, or asparagus.
This baked hen sous-chef recipe may be made forward of time. Be happy to double the recipe to feed a crowd.
Roll and dredge the hen breasts in accordance with the recipe beneath. Place them on a wire rack on prime of a baking sheet and frivolously cowl with plastic wrap. Retailer the ready sous-chef within the fridge for as much as 24 hours. Bake as directed, including 5 minutes to the baking time.
Storage and Leftovers
Retailer leftover hen sous-chef in an hermetic container within the fridge for as much as 4 days.
Reheat within the microwave to warmth it via after which frivolously pan fry it to crisp the skin. Leftover cordon blue will also be reheated within the air fryer at 320°F for 13-18 minutes.
Savory Stuffed Rooster
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Rooster Cordon Bleu
Rooster Cordon Bleu straightforward to make with tender hen breasts full of layers of ham and Swiss cheese.
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Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
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Place the hen breasts in between two items of plastic wrap and, utilizing the flat aspect of a meat tenderizer, pound to ¼-inch thick (*see notice). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
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Prime every hen breast with 1 slice of ham and about 1 oz cheese. Roll the hen jelly-roll model. Safe with a toothpick.
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Mix melted butter and garlic in a small dish. Combine breadcrumbs and thyme in a separate bowl. Dip every hen roll in butter after which into the breadcrumb combination.
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Place in a baking dish and bake 35-40 minutes or till the hen reaches a inner temperature of 165°F.
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To make the sauce, soften the butter in a small saucepan over medium warmth. Add the flour and cook dinner for 1 minute.
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Add in milk and wine a little bit bit at a time stirring after every addition till the combination is easy. Add in Dijon, bouillon and Worcestershire. Carry to a boil whereas whisking and scale back warmth. Simmer for 1 minute.
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Take away from warmth and stir in parmesan cheese. Season with salt and pepper to style.
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Take away the toothpicks from the hen. Serve instantly with the sauce.
Swap out the boneless skinless hen breasts for hen cutlets. Cutlets can be smaller than entire hen breasts so that you would possibly prefer to make a few further rolls.
Double This Recipe: This baked hen sous-chef recipe can feed as few as 4 or double the recipe and have a flowery feast for 8.
Easy methods to Put together Forward: Roll and dredge the hen breasts per the recipe beneath. Place them on a rack on prime of a baking sheet and frivolously cowl them with plastic wrap. Ready sous-chef may be refrigerated for as much as 24 hours. If ready forward of time, add 5 minutes to the cooking time.
Energy: 748 | Carbohydrates: 28g | Protein: 70g | Fats: 36g | Saturated Fats: 18g | Ldl cholesterol: 232mg | Sodium: 1583mg | Potassium: 1084mg | Fiber: 1g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 4.1mg | Calcium: 419mg | Iron: 2.9mg
Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of elements used.
Course Rooster, Dinner, Entree, Foremost Course
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