The Cordon Bleu update. Orca sent me the pic of an Aussie rolled Cordon Bleu.  Thanks for it my friend. Chicken breast rolled in with Swiss cheese in roasted bacon and a slice of beetroot inside. The Aussie’s love their beets, to find even in burgers or on hot dogs. Looks delicious, doesn’t it ?

And here my friends a recipe of a lovely chicken Cordon Bleu as requested by Pete.

  Chicken Cordon Bleu on corn-mash,  bechamel sauce.

Ingredients.

4 boneless skinless chicken breasts pounded  6-10mm  (1/4-1/2 inch) thickness
4 slices ham (you can use precooked bacon also)
4 slices Swiss (Gruyere is fine) cheese (I also tried it with Gorgonzola or even Parmigiano)
2 eggs, whisked
3 tablespoons flour
1/2 cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1½ teaspoons Italian seasoning) or homemade Panko
1/4 cup fine shredded Parmesan cheese

  In Uruguay its rolling a „Milanesa Rellena“.

Sauce.

3 tablespoons butter
1 cup cream
3 tablespoons flour
1 cup milk
2 tablespoons mayonnaise
3 tablespoons Dijon mustard
1 teaspoon garlic powder
1/3 cup fine shredded Parmesan cheese
salt and pepper to taste

  Uruguayan Milanesa Rellena = Cordon Bleu.

How to do.

Preheat oven to 200 degree C  (400 F) and lightly grease a casserole dish.
Stir together breadcrumbs and Parmesan in a medium bowl, and whisk eggs in another bowl, flour in a third bowl.

Lay pounded chicken breasts out on a flat clean surface. Top each chicken breast with a slices of ham/bacon and then a slice of Swiss cheese.
Roll into a nice parcel and secure parcel with tooth sticks, best that the sides are closed.

Roll chicken bundles in flour then dip into the egg mixture, coating all sides, then carefully roll in breadcrumbs to coat. Place in prepared casserole dish.

Cover dish with foil and bake for 25-35 minutes until chicken is cooked through. Uncover and cook another 5-10 minutes to brown the chicken coating.

   Preparing the Dijon Mayonnaise.

While chicken is cooking, prepare the sauce.
In a medium sauce pan, melt butter over medium heat.
Stir in flour until mixture clumps together.
Gradually whisk in milk, working out the lumps as you stir.
Add Dijon mustard, garlic powder, mayonnaise, Parmesan cheese, and salt and pepper to taste. Cook through for a few minutes.

  Beautiful Chicken Cordon Bleu with Dijon-Mayonaise and Broccoli-rice aside. Notice that this sauce is much more rich and thicker then others shown before. Tip: Instead of mustard you can use chilli, in case you like it spicy ! Make sure you cook the spices through.

When chicken bundles are fully cooked, drizzle with the sauce and serve hot. Enjoy !!