Individual Chicken Cordon Bleu
Individual Chicken Cordon Bleu

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Alright, don’t linger, let’s task this individual chicken cordon bleu formula with 21 substances which are undoubtedly easy to receive, and we have to process them at the very least through 18 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Individual Chicken Cordon Bleu:
  1. Make ready - Fir the chicken and ham
  2. Give 1 pound boneless skinless chicken thighs
  3. You need 8 ounces of thin sliced italian hot ham, cut into bite size pieces
  4. You need 1 teaspoon - sriracha seasoning
  5. Prepare 2 tablespoons of mayonaise
  6. Get 1 tablespoon of olive oil
  7. Get of For Dijon Cream Sauce
  8. Take 1 1/2 tablespoons - butter
  9. Take 11/2 tablespoons all purpose flour
  10. Take 1/2 cup - chicken stock
  11. You need 1/2 cup heavy cream
  12. Make ready 1 teaspoon of Worcestershire sauce
  13. Require 2 tablespoons dijon mustad
  14. Take 1/4 teaspoon of granulated garlic
  15. Make ready 1 teaspoon - hot sauce such as franks red hot
  16. Prepare 1 teaspoon fresh lemon juice
  17. You need 1/2 cup of shredded Swiss cheese
  18. Require 1/4 cup for fresh grated romano cheese
  19. Prepare 2 for . green onions, sliced
  20. Give 2 table spoons each fresh chopped thyme and parsley
  21. Make ready 2 - frozen puff pastry sheet, thawed but cold
Individual Chicken Cordon Bleu making:
  1. Spray 12 muffin tins with non stick spray. Preheat the oven to 400. Linre a baking sheet with foil
  2. In a bowl combine chicken with mayonnaise and sriracha. Cover and refrigerate at least 1 hour or up to 6 hours
  3. Set aside 12 slices of ham and cut the remaini g into strips
  4. Heat olive oil in a skillet and brown chicken
  5. Cook chicken in batches until browned and just cooked throgh, removing to a plate as done
  6. Add ham slices and very light cook each side about 30 seconds per side, remove to a plate
  7. Add ham strips and cook lightly and remove
  8. Add butter to skillt and melt, add flour and whisk 2 minutes
  9. Add stock, cream, worcestershire sauce, mustard, garlic pepper and red hot. Bring to a simmer and cool until its a sauce condistancy
  10. Add lemon, herbs, green onions and swiss cheese off heat. Cool to room temperature before filling pastry
  11. In a bowl combine chicken and ham strips with the sauce
  12. Roll puff pastry sheets to smooth put amd cut into 12 piecea, fit into prepared muffin tins
  14. Line each pastry with a ham slice
  15. Divide filling among cups
  16. Top with the romano cheese, bake on the foil lined pan about 20 to 25 minutes until pastry is golden

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