Homemade Chicken Cordon Bleu
It started when we had our (family) food and catering business a few years ago. My mother hired a Chef who was really good in preparing and cooking. One day, I asked him if he could make that chicken menu I saw from the cookbook I bought, just to try it out. So he did it and it brought good luck because from then on our business received lots of orders. When the chef decided to venture into his own business, my mom started doing the chicken dish by herself...she did it well with her own technique and still received orders from our customers. We call it "Chicken Roll". But it's actually know as chicken cordon bleu.
These were the chicken rolls or cordon bleu I made for business. I posted the photos online for orders.
What you Need
- 6 pcs chicken breast, deboned, skinless, butterfly cut
- 6 slices cheese, sliced thinly
- 1 pc carrot, julliened
- 1 pc red or green bell pepper, julliened
- Pickles, julliened
- 1 egg, medium sized
- 1/2 cup fresh milk
- 1/2 tsp white pepper
- 1/2 tsp Salt
- Oil, for frying
How to Do it:
- Wash the chicken breast and pound it making it flat.
- In a bowl, combine fresh milk, salt and pepper. Add the chicken breast and marinate overnight. Go to sleep and dream of your yummy chicken cordon bleu.
- On a plate, gently lay down the marinated chicken breast. On one end of it, add 1 slice of cheese, 2 slices of carrots, 1 slice of red or green bell pepper and pickles. Roll over. Seal the end with a toothpick.
- Beat the egg or use only egg white. Brush your rolled chicken with the beaten egg or egg white.
- Roll the chicken on bread crumbs then deep fry until it turns golden brown
- Slice it into 3-4 pieces (depending on the size of your chicken roll). Serve with mayo or your favorite dressing on the side. It is best served with Pasta or Rice.
Recipe Rating
© 2011 Iya
