How to keep the cheese inside of Chicken Cordon Bleu.!
I plan on putting a chunk of ham inside the chicken breast and some munster cheese!.
Bread it generously, then bake on parchment paper!.
Other than using toothpicks to keep it together, how can I help keep the cheese inside the breast without it leaking everywhere!?Www@FoodAQ@Com
Bread it generously, then bake on parchment paper!.
Other than using toothpicks to keep it together, how can I help keep the cheese inside the breast without it leaking everywhere!?Www@FoodAQ@Com
Answers:
Pound the breasts flat, so that you can turn the sides in, before you roll it up and secure with toothpicks!.!.!.!.!.!.Www@FoodAQ@Com
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350 degrees F!. Lay the chicken between 2 pieces of plastic wrap!. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness!. Take care not to pound too hard because the meat may tear or create holes!. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll!. Tuck in the sides of the breast and roll up tight like a jellyroll!. Squeeze the log gently to seal!.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish!. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil!. The oil will help the crust brown!. Beat together the eggs and water, the mixture should be fluid!. Lightly dust the chicken with flour, then dip in the egg mixture!. Gently coat in the bread crumbs!. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through!. Cut into pinwheels before serving!.
Www@FoodAQ@Com
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350 degrees F!. Lay the chicken between 2 pieces of plastic wrap!. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness!. Take care not to pound too hard because the meat may tear or create holes!. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll!. Tuck in the sides of the breast and roll up tight like a jellyroll!. Squeeze the log gently to seal!.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish!. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil!. The oil will help the crust brown!. Beat together the eggs and water, the mixture should be fluid!. Lightly dust the chicken with flour, then dip in the egg mixture!. Gently coat in the bread crumbs!. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through!. Cut into pinwheels before serving!.
Www@FoodAQ@Com
If you use a cheese like munster or Monterey Jack which are known for melting well, there is really little you can do to completely contain them within the chicken breast!.It is best to use a harder cheese like swiss!.Www@FoodAQ@Com
Listen to TX2step and all the toothpick advocates!. I've had guests almost leap out of their seats at the squirt of butter when they cut into it!. Toothpicks and a good pasting of egg!. It's very good!.Www@FoodAQ@Com
use swiss not munster, because swiss is a much firmer cheese than munster, and it does not melt/run like munster!.
good luck!.
Www@FoodAQ@Com
good luck!.
Www@FoodAQ@Com
Tuck in the sides of the breast and roll up tight like a jellyroll!. Squeeze the log gently to seal!.
Www@FoodAQ@Com
Www@FoodAQ@Com
I brown it in a skillet with olive oil before throwing it into the oven!. Seems to work for sealing it better!!! Www@FoodAQ@Com