Remove the baking sheet from the oven and allow the chicken cordon bleu to cool for several minutes before serving. Try serving baked breaded chicken cordon bleu with steamed fresh vegetables and a salad of mixed greens tossed with a low-fat vinaigrette. Carefully check the nutrition information on frozen packaged chicken cordon bleu.
For some brands, a single serving can contain as much as 31 grams of fat, 9 grams of saturated fat and milligrams of cholesterol. Consume commercially prepared cordon bleu in moderation.
The melted cheese filling of baked chicken cordon bleu will be extremely hot. Use caution when cutting and eating freshly baked cordon bleu. Nutrition Cooking and Baking Cooking Techniques. Michelle Kerns. Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics.
She has served as a book columnist since and is a member of the National Book Critics Circle. Balsamic-Glazed Green Beans. Whipped Roasted Garlic Mashed Potatoes. Roasted Carrots. A cognac of legend Here, we have a unique cognac in the XO category, Martell Cordon Bleu is endowed with beautiful complexity and rich aromas, making it a legendary cognac. The best form of reheating is your oven. Preheat to F, place the leftover chicken on a sheet equipped with a rack, and bake for minutes or until heated through.
The sauce will last days stored in an airtight container in the fridge. Reheat in the microwave, or you can reheat in a saucepan over medium heat. Conventional Oven Preheat oven to F. Remove frozen raw breast s from pouch es and place on metal baking sheet, place each breast 2 inches apart.
Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil. Baking Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce. Dijon Cream Sauce Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute. Add half the milk and whisk until the flour mixture is blended in. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened.
It will thicken as it cools. Remove from heat, add salt and pepper to taste. Serve with chicken. Recipe Notes: 1. Swiss cheese or masdaam sold at supermarket delis in Australia is best for this recipe because it melts but holds it's shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze out. But if you seal with extra toothpicks, you can use any cheese you want!
Nutrition Facts. Calories Calories from Fat Fat Saturated Fat 8. Polyunsaturated Fat Carbohydrates Fiber 1. Sugar 3. Protein Keywords: Chicken Cordon Bleu. Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Previous Post. Next Post. Read More. Free Recipe eBooks. Coq au Vin. Leave a Comment Cancel reply Your email address will not be published. Rate this recipe! Cooked this? You never said what oven temperature you bake the chicken at?
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