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If you've never made chicken cordon bleu before, here's how it goes: butterfly and pound the chicken so it's nice and flat. Top with meat and cheese, roll it up and then bread it. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese.

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Alright, don’t linger, let’s task this upgraded chicken cordon bleu formula with 14 components which are absolutely easy to find, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.

Composition for Upgraded chicken cordon bleu:

1. You need 2 of chicken breasts
2. Need 50 grams of grated parmesan cheese
3. Require 80 grams grated cheese (gouda)
4. Get 80 grams - brie (sliced)
5. Make ready 2 slice - ham
6. Give 1 tbsp - cream cheese
7. Get 6 dash - worcestershire sauce
8. Need 1 tsp - garlic powder
9. Provide 1 tsp - paprika powder
10. Prepare salt and pepper
11. You need 1/3 cup panko crumbs
12. Give 1 egg, beaten
13. Make ready 50 grams for butter
14. You need 2 tbsp for olive oil

Chicken Cordon Bleu Recipe • A Great Classic! How to Make Chicken Cordon Bleu Recipe - Stuffed Chicken Breast. Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn't require rolling or breading.

Upgraded chicken cordon bleu how to cook:

1. Smash the chicken beasts with a heavy pan so that they are an even thickness throughout the fillet. Don't make it too thin!
2. Carefully slice a pocket into the chicken fillet. Be careful to not cut through the whole fillet.
3. In one deep plate, crack the egg. Add half of the garlic and paprika powder and some salt and pepper. In another deep plate, mix the panko and parmesan with the remaining garlic and paprika powder along with some salt and pepper.
4. In another bowl, mix together the cream cheese, gouda and worchestershire together. Divide the mixture in half. Spread the mixture into the chicken pockets. Top three mixture with a slice of ham. Top the ham with slices of brie. Close your fillet.
5. Turn your pan on medium low and put the butter and olive oil in.
6. Carefully dredge the stuffed chicken one by one first through the egg and then through the panko. Make sure the whole fillet is covered and closed. Place in the pan and cook about 7-8 minutes per side until cooked. To be sure, turn the heat on low and cook for 1 more minute per side with a lid on.
7. Serve with anything from potato wedges and broccoli or with a salad

When I was a kid, my mom took culinary. Chicken cordon bleu on the Traeger is a great way to do something new with chicken breasts. The wood-fired flavor shines through on this wood pellet Don your tuxedo shirt, Traeger baked Cordon Bleu requires your fancy t-shirt. Though traditionally deep-fried, now "Blue Ribbon" Chicken is. This Chicken Cordon Bleu is made from chicken breast rolled with black forest ham, swiss cheese, and a crispy breadcrumb coating.

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