Le Poulet Cordon Bleu
- 2 désossées et sans peau de poitrine de poulet
- 2 tranches de jambon charcuterie
- 2 tranches de fromage gruyère ou suisse
- Tasse de beurre 1/4, fondu
- 1/2 tasse de chapelure sèche
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- Aplatir le poulet à 1/4-in. épaisseur et garnir chacune avec jambon et fromage. Rouler et border extrémités; fixé avec des cure-dents.
- Placer dans un bol peu profond. Dans un autre bol peu profond, mélanger la chapelure, le sel et le paprika. Tremper le poulet dans le beurre puis les rouler dans le mélange de chapelure.
- Transférer dans un plat graissé allant au four. Cuire au four à 350 ° pendant 40-45 minutes ou jusqu'à ce que le poulet ne soit plus rose. Jeter des cure-dents.
Cultural Information: Chicken cordon bleu is a French-inspired poultry dish, although evidence suggests that it was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin: cordon bleu means “blue ribbon” in French, and in French culinary tradition, it is awarded to food or chefs of particularly high quality.
Personal Experience, Morgan: I really enjoyed making the chicken Cordon Bleu with Madison. It got kind of messy when we had to roll the chicken with cups. I was nervous that the chicken would cook to long and get dry, but it turned out just perfect. I honestly think our dish was better than Rue de Jean because we had more to eat!
Personal Experience, Madison:
Making the chicken Cordon Bleu was actaully really fun. Morgan and I flatened out the chicken(with a cup since we didnt have a meat hammer!) My hands were covered in butter and bread crums after we folled the chicken and cheese and ham into the crumbs. The chicken turned out so delicious and moist. It was the perfect size, and very yummy. I would definetly cook this dish again at home with my family!