Chicken Cordon Bleu Recipe

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Cordon bleu or schnitzel cordon blue is a dish originated from Switzerland. Originally, the idea is that it is meat wrapped with cheese filling and breaded, then deep-fried or pan-fried. There have been a lot of different ways of cooking cordon bleu. The most famous is the chicken cordon bleu recipe having a chicken breast in butterfly cut, placing a slice of ham and cheese on top it, and rolled for deep-frying.


For the chicken cordon bleu:
• 300 grams boneless chicken breast (cut in half)
• 2 eggs (whisked)
• 2 slices Swiss cheese
• 2 slices Virginia ham
• 1 cup plain bread crumbs
• 1 tbsp olive oil
• 1/4 cup all-purpose flour
• Salt and ground black pepper to taste

For the sauce:
• 1 garlic clove (finely diced)
• 1 tbsp heavy cream
• 1 tbsp olive oil
• 2 teaspoon all-purpose flour
• 1/2 medium shallot (finely diced)
• 1/2 cup chicken stock
• 1/2 cup fresh Italian flat-leaf parsley (finely chopped)
• salt and ground black pepper to taste
• white wine


For the chicken cordon bleu:
Preheat oven to 350 F.

On a chopping or plastic board, lay a plastic wrap.
Place the chicken breast slice in the middle.
Pound it.
Remove the plastic wrap.
Season the chicken with salt and ground black pepper.
Lay a plastic wrap again and place the seasoned chicken breast.
Add a slice of ham and cheese on top of it.
Wrap it.
Put inside the fridge for 30 minutes.

Beat the eggs in a bowl and set aside.
Sift all-purpose flour in another bowl and mix with salt, then set aside.
Put bread crumbs on a separate bowl.
Get the chicken, remove the wrap, and seal with a toothpick.
Coat it in flour.
Dip into the egg mixture.
Coat with bread crumbs.
Set frying pan over medium-high heat.
Pour olive oil and let it heat.
Place the chicken into the pan.
Let it fry for 3-4 minutes on all sides or until golden brown.
Transfer to a baking plate and let it bake for 20 minutes.
Remove from oven.
Slice the chicken and remove the toothpicks.
Transfer to a plate.
Set aside.

For the sauce:
Set pan over medium heat.
Pour olive oil.
Saute shallots for 5 minutes.
Add garlic and cook for 2 minutes.
Add flour and cook for 2-3 minutes.
Pour stock and white wine.
Stir well and let it cook.
Pour cream and mix well.
Bring them to a boil for 2 minutes.
Add finely chopped parsley and stir.
Sprinkle salt and ground black pepper to taste.
Let it simmer for 1-2 minutes.
Remove from heat.
Pour sauce on top of the chicken.

Tips and ideas:

Add cooked green peas, mashed potatoes, or salad as a side dish.

You can pair it up with another sauce if you’d like to.

Chicken Cordon Bleu Recipe
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Tandoori Chicken | No Oven – Easy To Make Recipe – The Bombay Chef

Tandoori chicken is an Indian dish that primarily highlights chicken marinated in yogurt and spices and then roasted afterward. It can be served as an appetizer or as a main course. There are a lot of variations that came out from the popularity of this Indian chicken dish. However, all of them are either marinated in yogurt or lemon juice.


• 1 whole chicken (cut into small pieces, about 10-12)
• 1 piece of small charcoal
• 200 grams curd or Dahi
• 2 tbsp red chili powder
• 2 tbsp oil
• 1 tbsp butter
• 1 teaspoon turmeric powder
• Salt to taste
• Ginger garlic paste

Optional for garnishing:
• Onion slices
• Lemon slices
• Coriander leaves


Cut a few deep slices into the chicken pieces.
In a mixing bowl, put all the chicken pieces for marinating.
Add some curd, chili powder, ginger garlic paste, turmeric powder, and salt.
Rub thoroughly to the chicken pieces.
Make sure the pieces are covered with the marinade mixture.
Let it marinate for 30 minutes.

Set frying pan over medium-high heat.
Pour a little amount of oil.
Add butter and let it melt.
Place the chicken into the pan.
Let it fry for 5-6 minutes on each side until the color is golden brown.
Remove from the pan and transfer into a bowl.
Place a small steel glass.
Set aside.

Get a piece of charcoal and heat it.
Once it gets red color, remove it and put inside the small steel glass.
Add a little oil and cover the bowl.
Let it be smoked in 1.5 minutes to get the smell of the smoked charcoal.
Remove from the bowl and transfer to a plate.
Add garnishings like coriander leaves, raw onion slices, and lemon wedge.

Tandoori Chicken, No Oven – Easy To Make Recipe - The Bombay Chef
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Lemon Butter Chicken – Easy Cooking

Chicken is always a go-to food for any meal – breakfast, lunch, or dinner. Adults, teens, and kids would enjoy the taste of chicken whatever recipe it is. You can see chicken during birthdays, meeting lunches, family dinners, and even eating out. There’s a lot of ways of how to cook savory chicken meat. Here’s another recipe you prepare in less than 30 minutes!


• 2 Chicken breasts (thinly sliced)
• Garlic powder
• Lemon powder
• Butter
• 3-6 lemons
• All-purpose flour


Squeeze the lemon to get the juice.
Set aside.

Season the chicken breasts.
Rub a generous amount of garlic and lemon powder on each side of the chicken breasts
Bread with flour.
Set a frying pan over medium-high heat.
Melt butter.
Place the chicken breasts and let it fry for 4-7 minutes on each side or until its golden brown.
Remove and transfer to a plate.
Toss in the lemon slices into the pan.
Let it fry for a minute.
Add the chicken breasts again.
Let it cook for 1-2 minutes.
Transfer to a plate and serve.

Tips and ideas:

You can add chopped scallions as garnishing.

Lemon Butter Chicken - Easy Cooking
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