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We hope you got benefit from reading it, now let’s go back to pasta wrapped chicken cordon bleu recipe. You can have pasta wrapped chicken cordon bleu using 27 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to cook Pasta Wrapped Chicken Cordon Bleu:
- You need For Chicken
- Take 1 pound boneless skinless chicken breasts
- Prepare 1 tablespoon mayonnaise
- You need 1 teaspoon cajun seasoning
- Take 1/4 pound thin sliced black forrest ham
- Take 4 fresh pasta sheets
- Take 1 clove garlic minced
- Take For Cajun Cream Sauce
- Use 2 tablespoons butter
- Use 2 tablespoons all purpose flour
- Provide 2 teaspoons cajun seasoning
- You need 1 tabespoon mustard sauce
- Provide 1 tablespoon fresh lemon juicel
- Use 2 green onions, sliced
- Use 1/2 cup fresh grated romano cheese
- Provide 1 cup chicken stock
- You need 1 teaspoon fresh lemon juice
- Use 1/2 cup heavy cream
- Prepare 1 cup chicken broth
- Prepare 1 teaspoon dijon mustard
- Take 3 cloves garlic, minced
- Use 1/4 teaspoon each cayenne and black pepper and salt to taste
- Use 1 tablespoon each olive oil and butter for cooking
- Provide 1/4 cup marscapone cheese, at room temperature
- Use 2 green onions, sliced
- You need 1 tablespoon each fresh chopped basil and parsley
- Take 2 cup shredded Mexican cheese blend
Instructions to make Pasta Wrapped Chicken Cordon Bleu:
- Cut chicken into 4 cutlets, season chicken with cajun season lemon, garlic and mayonaise. Let sit 15 minutes or refrigerate up to 6 hours
- Boil pasta sheets as directed on package, lay flat to cool
- Wrap chicken with ham
- Heat oil and butter in a large skillet and cook chicken until just done, Turing once about 8 minutes per side, remove to plate
- Brush a thin layer of mustard on pasta sheet. Wrap pasta sheet around cooked ham wrapped chicken
- Make Sauce
- In the same skillet the chicken was cooked in melt butter, add flour and whisk 1 minute
- Slowly whisk in chicken broth then cream, cajun seasoning. cayenne, mustard, black pepper and salt to taste. Bring to a boil, reduce heat and simmer on low 5 minutes add and whisk in marscapone, romano and lemon until smooth
- Add parsley, green onions and basil and remove from heat
- Spray abaking dish large enough to hold chicken rolls in one layer. Add some sauce to baking dish then add chicken rolls and cover with saue. I used 2 pans just because one person was eating later so I cooked them at different times
- Top with cheese and green onions and bake about 20 minutes in a preheated 375 oven. Serve hot
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