Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pasta wrapped chicken cordon bleu. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This tangy, creamy ham and Swiss pasta casserole couldn't be easier. Dijon mustard adds a subtle kick to the recipe (your kids will never know). Classic chicken cordon bleu flavors combine with creamy pasta in this easy one pot meal.
Pasta Wrapped Chicken Cordon Bleu is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pasta Wrapped Chicken Cordon Bleu is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook pasta wrapped chicken cordon bleu using 27 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pasta Wrapped Chicken Cordon Bleu:
- Make ready For Chicken
- Take 1 pound boneless skinless chicken breasts
- Take 1 tablespoon mayonnaise
- Take 1 teaspoon cajun seasoning
- Prepare 1/4 pound thin sliced black forrest ham
- Take 4 fresh pasta sheets
- Make ready 1 clove garlic minced
- Make ready For Cajun Cream Sauce
- Make ready 2 tablespoons butter
- Prepare 2 tablespoons all purpose flour
- Prepare 2 teaspoons cajun seasoning
- Get 1 tabespoon mustard sauce
- Make ready 1 tablespoon fresh lemon juicel
- Take 2 green onions, sliced
- Take 1/2 cup fresh grated romano cheese
- Make ready 1 cup chicken stock
- Get 1 teaspoon fresh lemon juice
- Get 1/2 cup heavy cream
- Make ready 1 cup chicken broth
- Prepare 1 teaspoon dijon mustard
- Get 3 cloves garlic, minced
- Take 1/4 teaspoon each cayenne and black pepper and salt to taste
- Make ready 1 tablespoon each olive oil and butter for cooking
- Prepare 1/4 cup marscapone cheese, at room temperature
- Get 2 green onions, sliced
- Get 1 tablespoon each fresh chopped basil and parsley
- Prepare 2 cup shredded Mexican cheese blend
All the flavour, all the crunch, healthier and far easier! Served with an incredible Dijon cream sauce. An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it's better for you!
Instructions to make Pasta Wrapped Chicken Cordon Bleu:
- Cut chicken into 4 cutlets, season chicken with cajun season lemon, garlic and mayonaise. Let sit 15 minutes or refrigerate up to 6 hours
- Boil pasta sheets as directed on package, lay flat to cool
- Wrap chicken with ham
- Heat oil and butter in a large skillet and cook chicken until just done, Turing once about 8 minutes per side, remove to plate
- Brush a thin layer of mustard on pasta sheet. Wrap pasta sheet around cooked ham wrapped chicken
- Make Sauce
- In the same skillet the chicken was cooked in melt butter, add flour and whisk 1 minute
- Slowly whisk in chicken broth then cream, cajun seasoning. cayenne, mustard, black pepper and salt to taste. Bring to a boil, reduce heat and simmer on low 5 minutes add and whisk in marscapone, romano and lemon until smooth
- Add parsley, green onions and basil and remove from heat
- Spray abaking dish large enough to hold chicken rolls in one layer. Add some sauce to baking dish then add chicken rolls and cover with saue. I used 2 pans just because one person was eating later so I cooked them at different times
- Top with cheese and green onions and bake about 20 minutes in a preheated 375 oven. Serve hot
Chicken Cordon Bleu Pasta is the best and easiest way to enjoy the flavors of the famous classic dish at home. This pasta dish does not require you to posses mad Gordon Ramsay kitchen skills. Chicken cordon bleu is a French-inspired poultry dish that was developed by chefs in the United States in an effort to imitate stuffed meat dishes from Place each chicken piece on a cutting board. Lay plastic wrap over each chicken piece and pound with a mallet to about a ¼- to ½-inch thickness. A cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried, deep fried or baked.
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