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Individual Chicken Cordon Bleu
Introduce
Chef :
fenwayIndividual Chicken Cordon Bleu
Chicken Cordon Bleu in individual servings! A crisp puff pastry crust holds juicy chicken with ham in a tangy dijon cream sauce. For lunch or dinner they are great with a salad
Ingredient
Food ration :
For The Chicken
1 pound
boneless skinless chicken thighs
1 teaspoon
sriracha seasoning
2 tablespoons
mayonaise
1 tablespoon
olive oil
1 1/2 tablespoons
butter
11/2 tablespoons
all purpose flour
1/2 cup
chicken stock
1/2 cup
heavy cream
1 teaspoon
Worcestershire sauce
2 tablespoons
dijon mustad
1/4 teaspoon
granulated garlic
1 teaspoon
hot sauce such as franks red hot
1 teaspoon
fresh lemon juice
1/2 cup
shredded Swiss cheese
1/4 cup
fresh grated romano cheese
Cooking instructions
* Step 1
Spray 12 muffin tins with non stick spray. Preheat the oven to 400. Linre a baking sheet with foil
* Step 2
In a bowl combine chicken with mayonnaise and sriracha. Cover and refrigerate at least 1 hour or up to 6 hours
* Step 3
Set aside 12 slices of ham and cut the remaini g into strips
* Step 4
Heat olive oil in a skillet and brown chicken
* Step 5
Cook chicken in batches until browned and just cooked throgh, removing to a plate as done
* Step 6
Add ham slices and very light cook each side about 30 seconds per side, remove to a plate
* Step 7
Add ham strips and cook lightly and remove
* Step 8
Add butter to skillt and melt, add flour and whisk 2 minutes
* Step 9
Add stock, cream, worcestershire sauce, mustard, garlic pepper and red hot. Bring to a simmer and cool until its a sauce condistancy
* Step 10
Add lemon, herbs, green onions and swiss cheese off heat. Cool to room temperature before filling pastry
* Step 11
In a bowl combine chicken and ham strips with the sauce
* Step 12
Roll puff pastry sheets to smooth put amd cut into 12 piecea, fit into prepared muffin tins
* Step 13
* Step 14
Line each pastry with a ham slice
* Step 15
Divide filling among cups
* Step 16
Top with the romano cheese, bake on the foil lined pan about 20 to 25 minutes until pastry is golden
* Step 17
* Step 18
Note: if there is a photo you can click to enlarge it
Tag
boneless skinless chicken thighs
thin sliced italian hot ham, cut into bite size pieces
sriracha seasoning
mayonaise
olive oil
butter
all purpose flour
chicken stock
heavy cream
Worcestershire sauce
dijon mustad
granulated garlic
hot sauce (such as Franks red hot)
fresh lemon juice
shredded swiss cheese
fresh grated Romano cheese
green onions sliced
table spoons each fresh chopped thyme and parsley
frozen puff pastry sheet, thawed but cold
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