Wednesday, December 24, 2014

Chicken Cordon Bleu in Tomato Sauce

Chicken Cordon Bleu, another favorite in any  Overseas Filipino Workers (OFW) gatherings. It is easy to prepare with the ingredients readily available in the kitchen, not to mention that the chicken is very affordable. I like to have it in creamy white sauce and even like it more with tomato sauce.

For this recipe I tried both the tomato and white sauce.

  • 2 whole boneless chicken breasts
  • Salt and pepper to taste
  • 4 slices eden cheese
  • 4 slices cooked ham, 1/8 inch thick
  • 6 tbsp. flour
  • 2 eggs, beaten
  • 1 tbsp. water
  • 6 tbsp. fine dry bread crumbs
  • 4 tbsp. butter
  1. Remove skin from chicken breasts. 
  2. Hold sharp knife parallel to cutting board and along one long side of breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat. Place the opened chicken breasts in between sheets of plastic wrap, using a meat mallet, lightly pound to 1/4-inch thickness.
  3. Season to taste with salt and pepper.
  4. Lay a slice of cheese and ham on each piece of breast and roll. 
  5. Season the flour with salt and pepper. Beat together the eggs, season with salt and pepper. Mix the bread crumbs with butter to help the crust brown.
  6. Dip chicken in beaten eggs, then dredge in flour, then in egg again and finally in crumbs. Lightly coat a baking pan with butter and bake chicken at 350 for 20 to 25 minutes until browned and cooked through.
  7. Slice and serve with sauce if desired.
For the Tomato Sauce:
  • cooking oil 
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 cup chicken broth or water
  • 1/2 cup canned tomato sauce
  • 1/4 cup liver spread (optional)
  • salt and pepper to taste
  • excess chicken fillings, cut into small peaces

  1. Heat oil in a sauce pan. Sautee garlic and onion. 
  2. Add tomato sauce and chicken broth broth. 
  3. Add bay leaf and excess chicken fillings. Bring to a boil.
  4. Add liver spread into sauce and stir until dissolved. 
  5. Season with salt and pepper to taste. 
  6. Continue to cook for about 5 minutes or until sauce is thickened.
  7.  Pour sauce over chicken. Slice and serve hot.


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