Pasta Wrapped Chicken Cordon Bleu

Name: Pasta Wrapped Chicken Cordon Bleu
Yield: 4 servings
Cuisine: American
Ingredients: For Chicken; 1 pound boneless skinless chicken breasts; 1 tablespoon mayonnaise; 1 teaspoon cajun seasoning; 1/4 pound thin sliced black forrest ham; 4 fresh pasta sheets; 1 clove garlic minced; For Cajun Cream Sauce; 2 tablespoons butter; 2 tablespoons all purpose flour; 2 teaspoons cajun seasoning; 1 tabespoon mustard sauce; 1 tablespoon fresh lemon juicel; 2 green onions, sliced; 1/2 cup fresh grated romano cheese; 1 cup chicken stock; 1 teaspoon fresh lemon juice; 1/2 cup heavy cream; 1 cup chicken broth; 1 teaspoon dijon mustard; 3 cloves garlic, minced; 1/4 teaspoon each cayenne and black pepper and salt to taste; 1 tablespoon each olive oil and butter for cooking; 1/4 cup marscapone cheese, at room temperature; 2 green onions, sliced; 1 tablespoon each fresh chopped basil and parsley; 2 cup shredded Mexican cheese blend

fenway @Fenway

This is a whimsical take on Chicken Cordon Bleu. It has all of the same components wrapped in fresh pasta sheets and the sauce has a slightly spicy cajun flavor. It presents really well and each slice holds juicy chicken, ham and pasta. Add a green salad for a complete meal.

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Ingredients

4 servings

For Chicken
1 poundboneless skinless chicken breasts
1 tablespoonmayonnaise
1 teaspooncajun seasoning
1/4 poundthin sliced black forrest ham
4fresh pasta sheets
1 clovegarlic minced
For Cajun Cream Sauce
2 tablespoonsbutter
2 tablespoonsall purpose flour
2 teaspoonscajun seasoning
1tabespoon mustard sauce
1 tablespoonfresh lemon juicel
2green onions, sliced
1/2 cupfresh grated romano cheese
1 cupchicken stock
1 teaspoonfresh lemon juice
1/2 cupheavy cream
1 cupchicken broth
1 teaspoondijon mustard
3 clovesgarlic, minced
1/4 teaspooneach cayenne and black pepper and salt to taste
1 tablespooneach olive oil and butter for cooking
1/4 cupmarscapone cheese, at room temperature
2green onions, sliced
1 tablespooneach fresh chopped basil and parsley
2 cupshredded Mexican cheese blend

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Steps

1

Cut chicken into 4 cutlets, season chicken with cajun season lemon, garlic and mayonaise. Let sit 15 minutes or refrigerate up to 6 hours
2

Boil pasta sheets as directed on package, lay flat to cool
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4

Wrap chicken with ham
5

Heat oil and butter in a large skillet and cook chicken until just done, Turing once about 8 minutes per side, remove to plate
6

Brush a thin layer of mustard on pasta sheet. Wrap pasta sheet around cooked ham wrapped chicken
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Make Sauce
11

In the same skillet the chicken was cooked in melt butter, add flour and whisk 1 minute
12

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
13

Add parsley, green onions and basil and remove from heat
14

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
15

Top with cheese and green onions and bake about 20 minutes in a preheated 375 oven. Serve hot

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Cooksnaps

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fenway @Fenway

on October 30, 2016 19:53

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.