~ rrFoods ~

Recipes from two guys who have always loved cooking.

Chicken Cordon Bleu Wellington with a Spinach Cream Sauce

I haven’t posted anything in a while so I thought I would make something special. This one is a super easy recipe that anyone can make. Basically its chicken cordon bleu wrapped up on puff pasty with some other ingredients tucked inside. The sauce on the bottom is a basic Béchamel with spinach in it. Not as hard as it looks as long as you follow the instructions I am about to give, you should be fine.

So here’s how its done!

Ingredients for Wellington:

  • Chicken Breast (If frozen defrost in microwave)
  • Swiss cheese
  • Ham (I used Black Forrest Ham)
  • Puff Pastry (If frozen allow to thaw)
  • Spinach
  • Mushroom (I used Crimini sliced 1/4 inch)
  •  Salt and Pepper to taste

For the sauce:

  • Half and Half (You can use Heavy cream or just plain milk in you so choose)
  • Butter
  • Flour
  • Spinach
  • Nutmeg
  • Salt and Pepper

Start by preheating the oven to 375. Next brown the chicken breasts in a pan with some Olive Oil, until cooked about 90%. While you are cooking the chicken you can also cook the spinach and mushroom together in a separate pan with a pad of butter and some S/P (Salt and Pepper, it’s just easier to say it that way). Once everything is cooked set aside and work on rolling out the puff pastry. You will need to roll out the pastry big enough to fit all the ingredients inside of it, so just use your best judgement when rolling it out. Now that you have that done it’s time to put it all together. The way i did it was lay the Ham down first, then the swiss cheese on top, then the spinach and mushrooms, and last the chicken. Now wrap it all up and place on a cooking sheet lined with foil, i prefer to use the non-stick foil for easy food removal and clean-up. Stick it in the oven and cook for about 15-20 mins or until brown all over, the time may vary but all you are really cooking is the puff pastry so you be the judge.

Oh I forgot about the Balsamic Onions on top. These are super simple, all you do is cut onions into desired thickness, roast them in a 425 degree oven with some balsamic and olive oil until done.

Now onto the sauce, which is a sauce that once you know can add pretty much anything you want to make it your own. Start by melting the butter in a pan. When that’s all melted add the flour and whisk to combine. Cook for about 2-3 mins over medium high heat, just enough to cook out that floury taste but don’t let it turn brown. Next whisk in your dairy, whichever one you want. Add the spinach and bring to a boil while constantly stirring. Now here is where i put it all into a blender, to get that really green color that i wanted but you don’t have to do that if you don’t want.

Once everything is done it is now time to put all on a plate and enjoy the goodness! I hope you like this recipe and try it for yourself. Sorry for the sloppy writing I am doing this at 3 Am don’t judge me! Anyways Thanks for visiting our blog and Thanks for reading! ENJOY!!!!!!!!!!!!!

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This entry was posted on January 28, 2012 by in Chicken, Dinner and tagged , , .

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