How to make chicken cordon bleu panlasang pinoy in 10 easy steps

Craving a taste of French cuisine without breaking the bank? Look no further than Chicken Cordon Bleu Panlasang Pinoy! This Filipino-style take on the classic dish combines the best of both worlds, offering a satisfying blend of flavors and textures that will leave you wanting more. In this comprehensive guide, we’ll walk you through every step of the process, ensuring you create a mouthwatering Chicken Cordon Bleu that will impress your family and friends.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 1/4 cup olive oil
• 1/4 cup butter
• 1/2 onion, chopped
• 1/2 cup white wine (optional)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Step-by-Step Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts by slicing them horizontally, creating a pocket. Season the inside of the pockets with salt and pepper.

2. Make the Stuffing: In a bowl, combine the Parmesan cheese, parsley, chives, and bread crumbs. Mix well.

3. Stuff the Chicken: Divide the stuffing evenly between the chicken breasts and place it inside the pockets. Press down gently to secure the filling.

4. Dredge the Chicken: Dredge the stuffed chicken breasts in flour, then dip them into the beaten eggs. Finally, coat them with the bread crumb mixture.

5. Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Pan-fry the chicken breasts for 5-7 minutes per side or until golden brown and cooked through.

6. Make the Sauce: Remove the chicken from the skillet and set it aside. In the same skillet, sauté the onion until softened. Add the white wine (if using) and let it simmer until reduced by half. Stir in the chicken broth and heavy cream. Season with salt and pepper to taste.

7. Combine the Chicken and Sauce: Return the chicken breasts to the skillet and simmer in the sauce for 5-7 minutes, or until heated through.

Tips for a Perfect Chicken Cordon Bleu:

• Use high-quality ingredients: Fresh, boneless, skinless chicken breasts and flavorful bread crumbs will make a significant difference in the taste of your dish.
• Season generously: Don’t be afraid to season the chicken both inside and out. This will enhance the flavor of the meat.
• Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook it until it reaches an internal temperature of 165°F (74°C).
• Make the sauce: The creamy sauce adds a touch of richness and sophistication to the dish. Don’t skip this step!

Variations:

• Add ham or bacon: For a more traditional Chicken Cordon Bleu, add a slice of ham or bacon to each pocket before stuffing.
• Use different cheeses: Instead of Parmesan, try using Swiss, Gruyère, or cheddar cheese for the stuffing.
• Bake instead of pan-frying: If you don’t have a skillet, you can bake the chicken breasts in a preheated oven at 375°F (190°C) for 20-25 minutes or until cooked through.

Serving Suggestions:

• Serve the Chicken Cordon Bleu Panlasang Pinoy with mashed potatoes, rice, or vegetables.
• Garnish with fresh parsley or chives.
• Drizzle with additional sauce if desired.

Final Thoughts:

Making Chicken Cordon Bleu Panlasang Pinoy is a culinary adventure that is sure to satisfy your cravings for both French and Filipino flavors. With its tender chicken, flavorful stuffing, and creamy sauce, this dish is perfect for special occasions or a comforting weeknight meal. So gather your ingredients, follow our step-by-step instructions, and enjoy the delicious results!

What You Need to Learn

• Can I use frozen chicken breasts? Yes, but make sure to thaw them completely before cooking.
• What if I don’t have bread crumbs? You can make your own bread crumbs by toasting bread and grinding it in a food processor.
• Can I make the dish ahead of time? Yes, you can assemble the chicken breasts and store them in the refrigerator for up to 24 hours. When ready to cook, bring them to room temperature before pan-frying.
• What other vegetables can I serve with the dish? Aside from mashed potatoes or rice, you can serve the chicken with roasted vegetables such as broccoli, carrots, or zucchini.