CHICKEN CORDON BLEU WITH HOLLANDAISE SAUCE

CHICKEN CORDON BLEU WITH HOLLANDAISE SAUCE

Cordon Bleu, basically means meat wrapped around  cheese or meat with the cheese filling, breaded and pan fried. Nowadays, you can bake and air fry too. I just did a twist to this dish. Instead of filling ham and cheese in chicken breasts,  I stuffed the filling into the crepes. I find this version lighter compared to fried ones.  

Hollandaise sauce  goes well with this dish. To make this sauce, one has to practice to get the smooth and creamy texture but the  recipe I mentioned is simple and turns out great .

You can make it over and over again and serve on asparagus, eggs benedict, artichokes etc. 

Serves 4

Time: 30-45 minutes

For the crepes

3 eggs

1 cup plain flour

1 cup milk

1/4 tsp salt

Pinch of sugar

For the Hollandaise sauce

3 egg yolks

1 tbs lemon juice

1/2 cup water

For the filling

2 chicken breasts cooked and shredded 

4 slices ham cubed

1 tbs parsley

1/4 tsp pepper

4 slices cheese (Gruyere/Emmental)  

Method

For the crepes, beat the eggs, flour, salt , sugar and milk very well or blend it. Make sure there are no lumps. Heat a pan and ladle 1/4 cup on a greased pan , swirl it . Cook for 1 -1 1/2 minute on one side and a minute on the other. Remove and cover plate and keep it aside. You can make the crepes a day before or few hours before also.

For the Hollandaise sauce, whisk the egg yolks and lemon juice together till foamy and increased in volume, for about 3 to 5 minutes. Put the water on a boil, when it's on rolling point adjust the yolk mixture bowl on it and add the butter. whisk the mixture well till the butter is melted and incorporated. Keep on whisking till you can coat the sauce on the back of the spoon. Cover it loosely with a cling film and keep it warm.

TIP: When making this sauce, if not paid attention, egg mixture curdles. 

For the filling, if you have leftover chicken, you can shred the meat or just take  chicken breast season it and cook in microwave on high for 4 minutes. let it cool and shred with a fork. 

Mix shredded chicken, ham , seasoning and parsley in a bowl. 

If using whole cheese then grate it otherwise half the cheese slices.

Assembling the crepes 

Lay flat the crepes, add cheese slices then the filling. Roll it tight. Arrange in baking dish seam side down and bake for 10 minutes so that the cheese is melted and the filling is warmed.

Serve 2 on each plate and pour the Hollandaise sauce on top and garnish with chopped parsley.