Thursday, March 10, 2011

Chicken Cordon Bleu- great date dinner

This is the perfect meal to make for a date or just to impress someone. Chicken Cordon Bleu sounds fancy, but it's so easy. Just remember to warn them about the toothpicks!

1 lb chicken cutlet-thin sliced
¼ lb deli ham
¼ lb swiss cheese
seasoned bread crumbs
chicken broth/ stock
gravy master

If chicken pieces are not wide you can pound them out with some saran wrap and use meat mallet to make them wide.
Take a slice of ham and swiss to fit your chicken slice. Roll from small end to large end and secure with a tooth pick or two.
Roll in egg mixture and then bread crumbs. In a large frying pan, melt margarine and add rolled chicken pieces. Brown on all sides on medium heat. Don’t let the margarine get dark and add more margarine if needed. When all are browned you can put them in a 350 degree oven covered with foil and bake while you make the gravy. If you want to wait until gravy is made to bake that is fine too.
In the melted butter add some flour until liquid is absorbed and pasty. Slowly add chicken broth/stock a little at a time until you have the gravy consistency that you want. Add small amount of gravy master and, if needed, salt and pepper.
If you like mushrooms in this, you can brown them in the margarine before you add the flour.

When gravy is done you can check the chicken to make sure they are cooked and you can also add the gravy to the baking dish. and then bake a few minutes more.

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