Friday, December 28, 2012

Chicken Cordon Bleu and Sauce

Homemade Chicken Cordon Bleu for dinner tonight - 
tastes great and isn't as hard to make as I always thought. 
This tastes great with a side of rice and salad or even potatoes!

6 Boneless Chicken Breasts
6 Thin Slices of Ham
6 Slices of Swiss Cheese (size of the Ham)
1/4 cup Melted Butter
1/2 cup Cornflakes
Salt and Pepper

Place your chicken pieces between sheets of plastic wrap and pound them with a meat mallet or rolling pin to about 1/8 inch thick. Place a piece of cheese on each slice of ham. Roll the ham and cheese and place them in the center of the chicken breast. Tuck in the ends and wrap the chicken around the ham. Fasten the edges with toothpicks. Dip the chicken in the melted butter and then roll them in the Cornflake crumbs.

Place your chicken in a greased baking dish. Bake uncovered at 400 degrees for 40 minutes or until the chicken is browned. Serve with the Cordon Bleu Sauce.

*Note: You can do as many chicken breasts as you need or as little as you need, just remember to have all the ingredients for as much as you are making. If you don't have Cornflakes; bread crumbs work too. Also, a rolling pin works fine to smash your meat, but a meat mallet is the way to go to get your meat that thin. 

Chicken Cordon Bleu Sauce
3 Tbsp. Butter
3 Tbsp.. Flour
1 cup Evaporated Milk (Regular Milk works great too)
1 cup Hot Water
2 tsp. Chicken Bouillon (2 cubes)
Salt and Pepper

Melt the butter in a small saucepan over medium heat then stir in the flour with a wire whisk. Gradually pour in the milk stirring constantly until it is smooth. Add bouillon to the water and stir until it is dissolved. Stir into milk mixture and bring to a boil. Add the salt and pepper to taste. 

Adapted from: What's For Dinner