Description
Le Cordon Bleu French for "Blue ribbon". Regarding the origin of the name has several versions. Perhaps schnitzel "Cordon Bleu" was one of the winners of culinary competitions in France. Perhaps schnitzel before bandaged with blue tape. According to another version of Louis XV awarded the order of the Blue ribbon cook Madame du Barry, and since then this name jokingly bestowed upon all who are good cooks and meals. Prepared from veal and pork and chicken Breasts.
Ingredients
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Chicken breast
3 piece
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Ham
90 g
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Cheese
90 g
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Flour
100 g
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Chicken egg
1 piece
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Bread crumbs
150 g
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Mustard
1 tsp
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Salt
2 pinch
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The mixture of peppers
2 pinch
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Garlic
1 tooth
Cooking
Chicken breast lightly beats
Cut through with a sharp knife pockets
In sliced ham spread grated cheese mixed with grated or pressed through garlic and cheese rolls wrapped in ham
Put the rolls in the pockets of the Breasts
Sprinkle with salt and pepper to taste. Coat breast in flour. Whisk eggs with mustard. After the rolled Breasts in flour, dip them in the egg-mustard mixture. Then coat the breast in bread crumbs and put them in the freezer for 10 minutes. This we do in order not to use skewers or toothpicks
Put breast in breadcrumbs in the form. Baked chicken Cordon Bleu in a preheated 230 degree oven on bottom rack for 10-15 minutes. Then turn over and return the baking sheet to the center of the oven, lower the temperature to 200 degrees and bake for another 15-20 minutes. If you use a meat thermometer, the temperature of finished chicken Cordon Bleu will be about 70 degrees
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