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Chicken Cordon Bleu W/ Easy Blender Hollandaise Sauce Recipe

Ingredients

How to make it

  • the chicken

  • Place some plastic wrap on top of your prep area
  • Put the chicken breast (one at a time!) on the wrap, and place another piece of plastic wrap on top
  • Pound the chicken to about 1/4" thickness throughout and then remove the top piece of plastic wrap
  • Put a single layer of prosciutto on the breast, and then a handful of the grated gruyere
  • Tuck the ends in, and then carefully roll the breast using the plastic wrap
  • Once rolled, seal the plastic wrap and then twist the ends, forming a log
  • Once all the breasts are prepared, unwrap them and coat them with seasoned flour (S&P)
  • Dip them in the eggs ( I put the eggs on a plate so you can just kinda roll them in the eggs...you don't want them to start falling apart)
  • Roll them in the panko and then bake @350 for about 1/2 an hour

  • the hollandaise sauce

  • In a blender, add the egg yolks, lemon juice, salt and cayenne pepper
  • Blend on low
  • Slowly pour the melted butter in through the top of the blender and combine until its a creamy, slightly thick sauce.
  • Serve by cutting the chicken into pinwheels and a nice helping of the hollandaise.
  • Enjoy!

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The Cook

pkusmc Kalispell, MT

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