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We hope you got insight from reading it, now let’s go back to cordon bleu #mycookbook recipe. To cook cordon bleu #mycookbook you need 24 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Cordon bleu #mycookbook:
- Use mean
- You need chicken breast
- Use Salt
- Get Pepper
- Provide Olive oil
- Get Cumin
- Use Stuff
- Take thick slice of salami
- Prepare cheddar cheese
- Prepare Thyme
- Use Salt
- Take Pepper
- Get Sauce
- You need cooking cream
- Take corn
- You need sliced mushroom
- You need olive oil
- Provide butter
- Take Salt
- You need Pepper
- You need Frying stuff
- Take Flour
- Use whisked egg
- Provide Frying oil
Steps to make Cordon bleu #mycookbook:
- First, you'll have to slice the chicken breast and then you're going have to smack it to make thin enough. (you can use nylon stretch to cover the breast before you smack it so it doesn't spread. if you're going to use nylon stretch don't forget to wet it with some drops of water before putting the breast on it, so the nylon doesn't stick to the chicken). Minaret the breast in some olive oil salt pepper and cumin for 15 minutes.
- Take the breast and put it again on a nylon stretch (wet the nylon) the put the stuffing ingredients at the center of it. starting from the corners close the breast so you make a stuffed ball of meat. Cover the ball with the nylon stretch and put it in the refrigerator for about 20 minutes.
- In the meantime start preparing your sauce: first, put the olive oil and the butter in a hot pan, then add the sliced mushrooms season them with some salt and pepper, when the mushrooms start getting brown add the corn and the cooking cream. Let the sauce boil for about 3 minutes.
- Frying step: respectively: cover the meatball with flour then dip it in the whisked egg then again cover it with flour. When the frying oil is hot enough put the meatball in oil for about 5 minutes for each side. Then take out if the oil put it in the oven for about 10 - 15 minutes. Plate it the way you love, I've used some basil.
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