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Ingredients requirements - Pasta Wrapped Chicken Cordon Bleu:
- Get - For Chicken
- Require 1 pound - boneless skinless chicken breasts
- Take 1 tablespoon - mayonnaise
- You need 1 teaspoon of cajun seasoning
- Make ready 1/4 pound thin sliced black forrest ham
- Provide 4 of fresh pasta sheets
- Get 1 clove of garlic minced
- Need of For Cajun Cream Sauce
- Provide 2 tablespoons butter
- Prepare 2 tablespoons of all purpose flour
- Make ready 2 teaspoons cajun seasoning
- Get 1 tabespoon mustard sauce
- Take 1 tablespoon fresh lemon juicel
- Require 2 green onions, sliced
- You need 1/2 cup - fresh grated romano cheese
- Give 1 cup for chicken stock
- Require 1 teaspoon for fresh lemon juice
- Take 1/2 cup - heavy cream
- Prepare 1 cup - chicken broth
- Take 1 teaspoon for dijon mustard
- Need 3 cloves garlic, minced
- Need 1/4 teaspoon each cayenne and black pepper and salt to taste
- Provide 1 tablespoon for each olive oil and butter for cooking
- Take 1/4 cup - marscapone cheese, at room temperature
- Take 2 of green onions, sliced
- You need 1 tablespoon of each fresh chopped basil and parsley
- Get 2 cup - shredded Mexican cheese blend
Pasta Wrapped Chicken Cordon Bleu making:
- 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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