Easiest Way to Make Favorite Brad's not so chicken cordon bleu

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's not so chicken cordon bleu. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Brad's not so chicken cordon bleu. I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. This dish turned out super tasty.

Brad's not so chicken cordon bleu is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Brad's not so chicken cordon bleu is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's not so chicken cordon bleu using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's not so chicken cordon bleu:

1. Prepare For the chicken
2. Prepare 3 LG chicken breasts
3. Get 4 Oz Genoa salami
4. Get 8 Oz sliced provalone
5. Take Mascarpone cheese
6. Make ready Garlic powder, white pepper, paprika
7. Take For the breading
8. Make ready Flour for dredging
9. Prepare Italian bread crumbs
10. Take 1 cup whipping cream
11. Prepare 2 tbs yellow mustard

Brad's not so chicken cordon bleu is one of the most popular of current trending foods on earth. Brad's not so chicken cordon bleu I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. This dish turned out super tasty.

Instructions to make Brad's not so chicken cordon bleu:

1. Lay chicken skin side down on a cutting board. Filet the chicken breast so it is less than a half inch thick. keep the skin side. Reserve what you cut off for another use. Do this to all 3.
2. One at a time put chicken in a zip lock bag and beat with a malet or rolling pin until it is even thickness around a quarter inch. Do this to all 3.
3. Liberally sprinkle seasoning on both sides of one breast. Put on a plate. Stack another breast on top and sprinkle again. Stack last breast on top and sprinkle again. Let sit for half hour or so.
4. Place flour in a deep dish, bread crumbs in another, and in a third dish, combine cream and mustard.
5. Lay one breast out on a cutting board. Evenly spread 2 tbs mascarpone cheese on top. Place 4 slices of salami and 2 slices of provalone on top. Fold over in half. Secure with toothpicks
6. Grease a deep baking dish.
7. Dredge chicken in the cream mixture, then in flour, back in cream, then in breadcrumbs. Be sure to press crumbs into the edge that is open. This helps seal the cheese in. Place in baking dish. Repeat with all.
8. Bake at 425 for 15-20 minutes. Until internal temp reaches 150 degrees. Switch oven to hi broil. Broil until bread crumbs brown. Watch very carefully.
9. When done, remove from oven and let rest 5 minutes. Serve with whatever sides you like. Enjoy.

Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. This dish turned out super tasty. Brad's not so chicken cordon bleu For the chicken • LG chicken breasts • Genoa salami • sliced provalone • Mascarpone cheese • Garlic powder, white pepper, paprika • For the breading • Flour for dredging Chicken Cordon Bleu. Once the chicken is layered with cheese and ham and then rolled, it's one big piece of chicken, so frying it seemed like too much. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.

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