Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's not so chicken cordon bleu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Brad's not so chicken cordon bleu. I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year.
Brad's not so chicken cordon bleu is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Brad's not so chicken cordon bleu is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have brad's not so chicken cordon bleu using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Brad's not so chicken cordon bleu:
- Get For the chicken
- Make ready 3 LG chicken breasts
- Prepare 4 Oz Genoa salami
- Get 8 Oz sliced provalone
- Make ready Mascarpone cheese
- Prepare Garlic powder, white pepper, paprika
- Make ready For the breading
- Prepare Flour for dredging
- Take Italian bread crumbs
- Take 1 cup whipping cream
- Get 2 tbs yellow mustard
Brad's not so chicken cordon bleu I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. To reheat, thaw in the fridge overnight if frozen then bake to warm. Microwaving also works but it won't be quite as crispy.
Steps to make Brad's not so chicken cordon bleu:
- Lay chicken skin side down on a cutting board. Filet the chicken breast so it is less than a half inch thick. keep the skin side. Reserve what you cut off for another use. Do this to all 3.
- One at a time put chicken in a zip lock bag and beat with a malet or rolling pin until it is even thickness around a quarter inch. Do this to all 3.
- Liberally sprinkle seasoning on both sides of one breast. Put on a plate. Stack another breast on top and sprinkle again. Stack last breast on top and sprinkle again. Let sit for half hour or so.
- Place flour in a deep dish, bread crumbs in another, and in a third dish, combine cream and mustard.
- Lay one breast out on a cutting board. Evenly spread 2 tbs mascarpone cheese on top. Place 4 slices of salami and 2 slices of provalone on top. Fold over in half. Secure with toothpicks
- Grease a deep baking dish.
- Dredge chicken in the cream mixture, then in flour, back in cream, then in breadcrumbs. Be sure to press crumbs into the edge that is open. This helps seal the cheese in. Place in baking dish. Repeat with all.
- Bake at 425 for 15-20 minutes. Until internal temp reaches 150 degrees. Switch oven to hi broil. Broil until bread crumbs brown. Watch very carefully.
- When done, remove from oven and let rest 5 minutes. Serve with whatever sides you like. Enjoy.
He then suggested "steak, lobster or chicken cordon bleu" He knew I was NOT making steak or lobster :) Don't laugh (i've been living under a rock) but I had no idea what chicken cordon bleu even was! I have cooked before but honestly, before I made this, I had NEVER made a meal (from scratch) by myself. Sprinkle each piece of chicken on both sides with salt and pepper. Roll up each breast, and secure with a wooden skewer. Place in baking dish, and sprinkle chicken evenly with breadcrumbs.
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