UPDATE 10:25am - Once again my images aren't showing up even though it appeared that they uploaded correctly. Working to correct this!! Thanks @Melankolia for letting me know about this snafu!!
UPDATE 12:36pm - Had to upload the images as a gallery which annoys me to no end. Not sure WHY this is happening but the photos seem to be appearing now. Off to wrangle with support to find some answers. Apologies for the inconvenience!
One of my husband's favorite meals is Chicken Cordon Bleu. Of course he says that everything I make is his favorite. Man knows how to flatter the wife, I'll give him that. The meal starts with five boneless skinless chicken breast halves, thawed and pounded out to between 1/4"-1/2" thickness. On top of each I add 1 1/2 slices of Kirkland Signature Black Forest Ham and 1 1/2 slices of Jarlsberg low-fat Swiss cheese and then roll it up forming a roulade. Wrap each roulade tightly in plastic wrap, twisting the ends to seal and then place them in the refrigerator for 45-60 minutes.
We love our Cordon Bleu served with sauce. This is my version of a Mornay sauce (which is a Bechamel with cheese).
- 3 tablespoons butter
- 1 tablespoon of finely chopped onion
- 3 tablespoons all-purpose flour
- 1 cup of low sodium chicken broth
- 1/4 cup 2 % milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/4 heavy cream
- 1/2 cup grated Asiago cheese
- 1/2 cup grated Jarlsber low-fat Swiss
- Add butter and onion to pan and cook over medium heat until butter is melted. Add flour to mixture and stir, briskly for 2-3 minutes.
- Pour in chicken broth and milk, bring to a boil. Reduce heat to low and add remaining ingredients.
- Continue to cook on low while stirring until cheese is melted and sauce begins to thicken. About 10-12 minutes.
Sauce will keep in refrigerator for up to 3 days. My guys like to pour this over rice and steamed vegetables when they're looking for a meatless meal option. Set the sauce aside for now. I set up three bowls/containers with the following:
- Bowl 1 - 1 cup of all purpose flour with a pinch of salt and pepper - Sorry didn't take a picture of the flour but I think it's a no brainer. But apparently I took pictures of bowl two and bowl three. Sometimes I just ask myself, "what were you thinking?"
- Bowl 2 - 1 egg and 1/3 cup of 2% milk, whisked together until blended well.
- Bowl or in this case, foil pie pan because I had an extra one lying about taking up space, with 1-cup of seasoned bread crumbs. I add 1 tablespoon of melted butter to the crumbs and mix them up really well. The butter allows for better browning of the chicken rolls in the oven.
Pre-heat your oven to 350°F and place the rack in the center of the oven. Now let's get our chicken production line started shall we? Gently coat chicken in flour.
Transfer from the flour to the egg wash and coat thoroughly, being careful not to let the roll... become unrolled. It just gets ugly if that happens. Trust me.
Now into the bread crumbs and low n' behold there's no photo of that little bit of action. Why? Most likely because my fingers were coated with bread crumbs. After coating the chicken in the buttered breadcrumbs place them in a shallow baking dish. I coat the bottom with 1/2 tablespoon of extra virgin olive oil. I bake them for 25-30 minutes at 350° or until a thermometer reads 165°F when placed in the center of each.
We like our Cordon Bleu served over rice. Once plated I pour the Mornay sauce over each and serve. That sounds fancy. Basically I yell, "Dinner is ready!" and stand back while the guys shovel rice onto their plate, grab a piece of chicken and then drown it in sauce.
Bam. Chicken Cordon Bleu with Mornay sauce over rice.