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Cordon Bleu in Red Sauce 1

Cordon Bleu in Red Sauce

Prepare the Chicken Breasts: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are thin and even.
Stuff the Chicken Breasts: Season each breast with salt and pepper. Place a slice of ham and cheese in the center of each breast. Carefully roll up the breasts and secure them with toothpicks.
Seal the Chicken Breasts: Heat some olive oil in a pan over medium-high heat. Sear the chicken rolls on all sides until golden brown. Remove them from the pan and set aside.

Chop the Vegetables: Finely chop the onion, red bell pepper, and tomatoes.
Cook the Onion: In the same pan where you seared the chicken, add a bit more olive oil if necessary and sauté the onion until translucent.

Add the Bell Pepper and Tomatoes: Add the red bell pepper and cook for a few minutes until soft. Then, add the tomatoes and cook until they break down and form a sauce.
Deglaze with Wine: Pour the red wine into the pan and scrape the bottom to incorporate all the flavors. Cook for a few minutes to evaporate the alcohol.
Season: Add the bay leaf, salt, and pepper to taste. Cook the sauce over low heat for about 10-15 minutes, until it thickens slightly.
Final Cooking

Incorporate the Chicken: Return the chicken rolls to the pan with the sauce. Cover the pan and cook over low heat for 20-25 minutes, or until the chicken is fully cooked.
Serve: Remove the toothpicks from the chicken rolls. Serve the Cordon Bleu on a plate and cover with the red sauce.
Presentation


INGREDIENTS:

  • Ingredients
  • 2 chicken breasts
  • ½ red bell pepper
  • 1 white onion
  • 2 red tomatoes
  • Salt and pepper to taste
  • Ham (2-4 slices)
  • Yellow Gouda cheese (2-4 slices)
  • Red wine (½ cup)
  • 1 bay leaf
  • Olive oil (for cooking)
  • Toothpicks (to secure the chicken)

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