Chicken cordon bleu with mornay sauce

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Main Dish

4 servings

Very Easy

1 h 5 m

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Ingredients

For the Chicken Roll:

• 4 chicken breast fillets, skinned
• 4 slices of ham or prosciutto or any bacon
• 4 slices of cheese, preferably Swiss
• 1 egg, beaten
• 1/4 cup all purpose flour
• 1 cup italian breadcrumbs or ordinary plain crumbs
• salt and pepper

For the Mornay sauce:

• 3-4  tablespoons butter
• 1 teaspoon white onion, minced
• 3 tablespoon flour
• 1 cup  milk
• 1/4 cup Parmesan cheese and/or Gruyere and/or Cheddar
• 1 teaspoon chopped parsley
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon nutmeg
• salt and pepper

For the side dish - Potato Dill and Garlic Beans:

• 2 medium sized potatoes, cleaned and unpeeled, cut into wedges
• 1 cup green beans cut in half
• 3 teaspoons butter
• 2 cloves garlic
• 3 teaspoons olive oil
• dill

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Preparation

• For the Chicken Roll:
  Pound the chicken fillet with a wooden meat tenderizer or you may put inside a wax paper or a plastic bag, then use a rolling pin to flatten the fillet into 1/4 inch thick. Lay out the chicken then season with some salt and pepper. Layer some ham or bacon and cheese on top of the fillet, then roll the chicken tightly. Use toothpicks to secure the ends. Dredge the chicken roll in flour, coating all sides then shake off the excess. Dunk in the beaten egg, then in the breadcrumbs. Place the chicken roll on a greased pan. Top with butter. Then bake in 350 deg F or 177 deg C for 35 minutes.
• For the Mornay sauce:
  Melt the butter in the saucepan, then stir in the flour, until well blended. Gradually add some milk and keep stirring until the misture becomes well blended and even, and until the sauce thickens. Add in the cheese, mustard, salt, and pepper. Remove from heat, when the cheese melts and the sauce comes to boil.
• For the side dish - Potato Dill and Garlic Beans:
  Fry the potatoes in olive oil for 3 minutes. Add 2 teaspoon butter then continues frying for a minute. Garnish with dill. Then season with salt and pepper. Set aside. Saute garlic and green beans with the remaining olive oil and butter for a minute or two. Season with salt and pepper.

Mhelhanee

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