Скачать с ютуб Easy Chicken Cordon Bleu в хорошем качестве

Easy Chicken Cordon Bleu

This easy Chicken Cordon Bleu is baked in the oven and topped with a delicious two-ingredient sauce. I've included tips for making chicken cordon bleu ahead of time and wrapping them perfectly without toothpicks! 🖨️ PRIINT THE RECIPE: https://tastesbetterfromscratch.com/c... INGREDIENTS: ▢8 thin slices ham ▢8 oz Swiss cheeses sliced or shredded ▢4 boneless skinless chicken breasts , about 2 pounds (.9kg) ▢salt and pepper ▢3 cups corn flakes cereal , crushed (or substitute breadcrumbs) (225g) ▢6 Tablespoons butter , melted (85g) For the sauce: ▢1 cup mayonnaise (230g) ▢1-2 teaspoons yellow mustard , to taste (10.5g) or find traditional creamy dijon sauce here: https://www.lecremedelacrumb.com/chic... INSTRUCTIONS: Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.). Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap. Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance. Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish. Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet. Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.) Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste. MAKE AHEAD AND FREEZING INSTRUCTIONS: https://tastesbetterfromscratch.com/c... 🧑‍🍳EQUIPMENT USED IN THIS RECIPE: Meat Tenderizer: https://amzn.to/38LodUF ⏳TIMESTAMPS: 0:00 Intro 0:32 Prep the chicken (How to tenderize chicken) 1:36 Add ham and swiss cheese 2:10 Roll chicken cordon bleu without toothpicks 3:35 Dip in butter and cornflakes 4:35 Bake 5:05 Top with sauce 5:45 Enjoy! SUBSCRIBE to my channel:    / tastesbetter.  . FACEBOOK: Tastes Better From Scratch INSTAGRAM: tastesbetterfromscratch PINTEREST: Lauren Allen {Tastes Better From Scratch} TWITTER: Better From Scratch CONTACT ME: [email protected]