Simple Way to Prepare Individual Chicken Cordon Bleu Homemade

Individual Chicken Cordon Bleu.

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Alright, don't linger, let's approach this individual chicken cordon bleu formula with 21 components which are definitely easy to acquire, and we have to process them at the very least through 18 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Individual Chicken Cordon Bleu:

1. You need for Fir the chicken and ham.
2. Provide 1 pound of boneless skinless chicken thighs.
3. Require 8 ounces for thin sliced italian hot ham, cut into bite size pieces.
4. Require 1 teaspoon of sriracha seasoning.
5. Give 2 tablespoons of mayonaise.
6. Provide 1 tablespoon olive oil.
7. Require of For Dijon Cream Sauce.
8. Give 1 1/2 tablespoons - butter.
9. Provide 11/2 tablespoons all purpose flour.
10. Give 1/2 cup for chicken stock.
11. Provide 1/2 cup for heavy cream.
12. Give 1 teaspoon - Worcestershire sauce.
13. Give 2 tablespoons dijon mustad.
14. Give 1/4 teaspoon granulated garlic.
15. Prepare 1 teaspoon of hot sauce such as franks red hot.
16. Need 1 teaspoon fresh lemon juice.
17. Provide 1/2 cup for shredded Swiss cheese.
18. Need 1/4 cup for fresh grated romano cheese.
19. You need 2 for . green onions, sliced.
20. Prepare 2 table spoons each fresh chopped thyme and parsley.
21. Need 2 - frozen puff pastry sheet, thawed but cold.

Individual Chicken Cordon Bleu making process:

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.
13. .
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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