Chicken Cordon Bleu


My daughter asked for this as a special meal when returning home from college.  It’s a “fancy” and hearty meal that is fairly easy to make.

Chicken is breaded (flour, egg, panko) then seared on both sides.  Do not cook all the way through.  Move to a rack on a baking sheet and season with salt and pepper.  Bake at 350 to cook through to an internal temp. of 165.  Add a slice of ham and cheese at the end (I used Gruyere) until melted.

On a second baking sheet, I roasted broccoli spears in extra virgin olive oil, salt, and pepper.  Top with parmesan cheese before serving.

The starch was rice with celery and onion.  I sauteed a stalk of celery and a medium onion in olive oil and salt just to translucent.  I added one cup of rice and two cups of chicken stock.  Bring to a boil and then reduce to simmer until done.

The star of the show was a veloute sauce.  I made a roux with flour and butter, then whisked in the juice of half a lemon, salt, pepper, and a little chicken stock.  Stir constantly at a low simmer until the sauce is thick enough to coat the back of a spoon.

Serve with a crisp white vino!



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