Chicken Cordon Bleu With A Twist

Carrots, Parsley (leaf & stem), Cheese, Ham

Together with 2 sliced cheese, 2 stripped ham , 2 sliced carrots and parsley (leaf and stem) , roll up in boneless chicken breast . You can use toothpick or thread after you roll it.

so, this is how it gonna be!

Then, fry it!

Chicken Cordon Bleu with Mushroom sauce. Now it looks like chicken ala mushroom soup! I decided to used Campbell’s mushroom soup for the sauce! Bon appetit!
The Original Recipe

1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons water
2 tablespoons Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

1. Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet
2. Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the noodles.

Note: We decided not to follow the ingredients and some steps in making Chicken Cordon Bleu so we come up with this! You can Google search for the true recipe of this! Like it said in the title, “with a twist” because we make our own version of the recipe. My twin sister and I made this!

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