Saturday, July 27, 2013

Chicken Cordon Bleu

My princesses never like chicken breast or any healthy parts. Normally they would choose chicken wings or drumsticks. Jenuh le I nak menghabiskan sorang-sorang. Now, I've found a way to make them eat chicken breast. They even raved about the dish..:-) Habis licin..

I made Chicken Cordon Bleu for iftar recently. I've made a few adjustments to suit what was in my kitchen.

Chicken Cordon Bleu
Source: Here

6 skinless, boneless chicken breast halves
6 slices Swiss cheese - I used cheddar cheese slices
6 slices ham - I used smoked lamb slices
3 tablespoons all-purpose flour - I used tepung serbaguna Adabi
1 teaspoon paprika - i omitted this
6 tablespoons butter
1/2 cup dry white wine - I used chicken stock
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and lamb slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Coat the chicken pieces with Adabi all purpose flour.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the chicken stock and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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