Brad's not so chicken cordon bleu. In fact, cordon bleu is classic American diner food, perfectly complemented by. Chicken Cordon Bleu is essentially a chicken breast stuffed with ham and cheese, rolled in fresh breadcrumbs and baked until golden. It is a family favourite - everyone loves it!

The ham and Swiss cheese are arranged on top of the chicken breast and rolled together then dredged in bread crumbs. Some Chicken Cordon Bleu recipes call for wrapping your chicken breast around the ham and the cheese much the same way that you make a jelly roll. I have never been successful using this method. you can cook Brad's not so chicken cordon bleu using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's not so chicken cordon bleu

Prepare of For the chicken.
It's 3 of LG chicken breasts.
You need 4 Oz of Genoa salami.
You need 8 Oz of sliced provalone.
You need of Mascarpone cheese.
It's of Garlic powder, white pepper, paprika.
You need of For the breading.
Prepare of Flour for dredging.
You need of Italian bread crumbs.
It's 1 cup of whipping cream.
Prepare 2 tbs of yellow mustard.

No matter how hard I pound the chicken breasts flat, they just do not roll properly. If you love chicken cordon bleu because it's "fancy," and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese. Our chicken cordon bleu contains some sweet cranberry sauce as well as the classic cheese and ham combo.

Brad's not so chicken cordon bleu instructions

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..

Fry first and then bake in the oven for a super-crisp coating. Cook, stirring constantly until it's thick. Pour over baked Chicken Cordon Bleu just. i start eating one and i notice that the chicken meat looks very very very pink.the packaging did say there would be rib meat but isn't cooked chicken supposed to be white and not pinkish jelly looking? it looked so raw so i threw it away. These Chicken Cordon Bleu Meatballs from The Skinnytaste Cookbook become an instant favorite in our household. The first time I made them, Mr.