A "flat" Chicken Cordon Bleu? What's that?
Well, whenever you dine in a restaurant and order Chicken Cordon Bleu, you know it'll always be round when it comes out of the kitchen! Because this is an "AMW Cooks" portion and sometimes, we just have to be practical, why don't we just make it flat? I mean, there are days I have time to roll them but there are days...I just want to be quick because the Hubby will be home anytime soon!
And guess what? FLAT...
or rolled....they both taste the same! Both deliciously good according to my judge! :) The Chicken Cordon Bleu expert! Yup, they don't look professional but they taste professional daw! :P
And why do I call this MY STYLE? Well, most Chicken Cordon Bleu dish recipes use ham while I use my hubby's favorite --- Bacon! And...instead of the usual white wine sauce, I opted for simple home-cooked gravy because that's just the way we like to pair our fried chicken, with gravy!
- Chicken breasts, in halves.
- Slices of cheese.
- Cornstarch/All-Purpose flour
- Salt and pepper
- Bread crumbs
- Chicken Boullion
- Soy Sauce
- Either you cut the chicken breasts in half or if they are not thick enough, pound the chicken breast until thin.
- Marinate the Chicken Breasts with salt, pepper and calamansi (optional). I also like to include some garlic. Let it sit for at least an hour, longer if you want the chicken to be more flavorful.
- Arrange cheese and bacon/ham and roll the chicken meat. Secure it with toothpick, in my case, I didn't that's why the "roll" didn't come out as nice as others.
- Pat the meat with all-purpose flour, then drench it with egg and bread crumbs.
- Deep fry the chicken roll, you may opt for flat version as seen on my first photo above.
- Melt butter on pan, add in chicken boullion or chicken stock.
- Pour in 1 tablespoon soy sauce.
- Add salt and pepper to taste.
- When you're happy with the gravy, add in cornstarch mixture to thicken the sauce.
How do you cook your chicken breast fillet?
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