Microwave
Recipes : : Chicken Cordon Bleu
A gourmet treat easily and quickly made in the microwave in less
than 10 minutes and golden brown too!
| UTENSILS: |
PAIR O' TRAYS; MULTI RAX |
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| INGREDIENTS: |
| 3 |
whole chicken breasts, skinned, boned
and halved |
3 |
| 2 cups |
cornflake crumbs |
500 ml |
| ½ cup |
butter |
125 ml |
| 3 |
slices of ham (paper thin) |
3 |
| 3 |
slices of Swiss cheese (paper thin) |
3 |
| ¼ cup |
milk |
50 ml |
| 1 |
egg, beaten |
1 |
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BROWN * SPICE*, sprinkle over top |
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*BROWN & SPICE IS MADE BY
MICRO-MAC PRODUCTS |
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| METHOD: |
- Flatten halves of chicken breasts with meat mallet
or by pounding with base of Petit Tote Pot (easier to
roll).
- Place skinned side of chicken down, layer with a
slice of ham and cheese. Roll up from the thin to the
thick end, fasten with a toothpick** or hold together
when coating.
- Slightly beat milk and egg together in a small bowl.
Dip each rolled up chicken breast in milk mixture then
roll in cornflake crumbs.
- Place open side down on Multi Rax in Tray.
- Drizzle with melted butter and sprinkle with Brown &
Spice (poultry).
- Cover with clear tray and microwave 3 - 5 minutes on
100% power. Let stand covered 3 - 4 minutes. Chicken
pieces will be brown. After standing time no raw chicken
should be evident (ends may look white/pink but remember
the cheese and ham inside). Serve plain or with a sauce.
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| MICRO MEMO: |
For even cooking
make sure pieces are even in size. Place in a circle on Rax
with thickest portion to the outside. Overcooking chicken
will cause toughness. Don't worry if chicken is slightly
undercooked when removing from microwave . . . it will
finish cooking during standing time.
** Toothpicks are not necessary as long as open side of
chicken is placed down on the Rax it will seal during
cooking. |
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| SOURCE: |
"The Microwave
Chef"
A Comprehensive homemaker's "HOW-TO & RECIPE GUIDE" to
delicious microwave cooking by Lois McIntosh, p. B-2 |
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