Table of contents:
- Ingredients for Cordon Blue chicken rolls with béchamel sauce
- Method for preparing juicy chicken rolls "Cordon Blue" with béchamel sauce
Chicken rolls "Cordon Blue" with béchamel sauce are an excellent dish for a festive table and daily meal! It is prepared simply and quickly, it turns out juicy, and also a thick bechamel sauce - you will lick your fingers! Mashed potatoes, pickled cucumbers and a slice of fresh bread will make a hearty and delicious dinner.
Choose cheese for chicken rolls "Cordon Blue" according to your taste, it can be processed, it can be with blue mold. It is important that the cheese and ham are sliced very thinly, this is the secret of success!
I advise you to beat off the chicken fillet and marinate in spices. The chicken can be sliced and marinated the day before cooking.
- Cooking time: 50 minutes
- Servings: 6
Ingredients for Cordon Blue chicken rolls with béchamel sauce
- 600 g chicken fillet;
- 150 hams;
- 150 g of cheese;
- 200 ml heavy cream;
- 200 ml of chicken broth;
- 30 g butter;
- 1 tablespoon wheat flour;
- 1 teaspoon ground turmeric
- nutmeg, salt, pepper, paprika, vegetable oil;
- greens for serving.
Method for preparing juicy chicken rolls "Cordon Blue" with béchamel sauce
Cut the chicken fillet into thin layers. You need to cut with a sharp knife, keep the knife parallel to the table, the thickness of the piece is no more than 1 centimeter. Then we put the fillet slice on the board, cover with cling film, beat it with a hammer, like a Viennese schnitzel, so that the slice becomes very thin.
Sprinkle each broken piece of chicken with salt and pepper, grease with vegetable oil, put it in a stack, cover with cling film and put it in the refrigerator for 30 minutes. You can also leave the meat in the refrigerator overnight, the next day it will marinate better.
Making chicken rolls. On a slice of chicken fillet we put thinly chopped ham or smoked bacon, here, as they say, the taste and color …
Put thin slices of cheese on top of the ham. In this recipe, smoked processed cheese, it turned out delicious, with a hint of smoked meats!
Roll the rolls tightly. To prevent the cheese from flowing out when frying, try to place it closer to the middle of the roll and leave 2-3 centimeters of meat with ham free around the edges.
Now let's prepare the sauce. For chicken rolls "Cordon Blue", a quick method of cooking without pre-frying flour is suitable. So, pour wheat flour into a bowl, pour cream and chicken broth, add salt, ground red paprika, black pepper to taste, add turmeric. Rub about 1/4 of the nutmeg. Mix the ingredients with a whisk.
Grease the frying pan with vegetable oil, add butter. When the pan is hot and the butter has melted, add the chicken rolls. Fry until golden brown for a few minutes on each side over medium heat.
Then pour the sauce into the pan, bring to a boil. Cook over low heat without a lid for about 7-8 minutes. If you cover the rolls with a lid, then after a few minutes the cheese will flow out. Of course, it will remain in the sauce, but the desired effect will no longer be there.
Serve hot Cordon Blue chicken rolls on the table, sprinkle with fresh herbs, pour over the sauce. Bon Appetit!
By the way, cheese in rolls can be sprinkled with finely chopped dill - you get a beautiful cut, on which the roll spirals will be clearly visible.