Ingredients

7

Count

Ready In

PT0M PT0M

0

Mins

Spice Level

Mild

Difficulty

Hard

Nutritional Facts

  • calories

Chicken Cordon Bleu Benedict

The chicken and the egg are back together! A classic French dish with a twist. Juicy slices of breaded ham and cheese-filled chicken breast are nestled atop a buttery brioche bun, topped with delicate poached eggs and finished with a rich creamy Swiss cheese sauce.

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Step 1

Preheat oven and flat top grill to 350°. Place a 4 quart sauce pot ½ filled with water on stove top and begin to heat.

Step 1 -- Preheat oven and flat top grill to 350°. Place a 4 quart sauce pot ½ filled with water on stove top and begin to heat.

Step 2

On a parchment lined sheet tray place the frozen chicken breasts 1" apart and bake for 31-33 minutes or until an internal temperature of 165° has been reached. Once baked, place in a warmer to hold hot.

Step 2 -- On a parchment lined sheet tray place the frozen chicken breasts 1" apart and bake for 31-33 minutes or until an internal temperature of 165° has been reached. Once baked, place in a warmer to hold hot.

Step 3

For the sauce: Place sauce pouch into hot water for about 10 minutes until product is pourable.

Step 3 -- For the sauce: Place sauce pouch into hot water for about 10 minutes until product is pourable.

Step 4

In a heavy bottomed 4 quart sauce pan over medium high heat add the warmed Extra Melt® sauce with Swiss cheese and 8 oz. of water.

Step 4 -- In a heavy bottomed 4 quart sauce pan over medium high heat add the warmed Extra Melt® sauce with Swiss cheese and 8 oz. of water.

Step 5

Whisk or stir constantly to avoid scorching (3-4 minutes) until sauce is smooth and creamy. Remove from heat and keep warm until service.

Step 5 -- Whisk or stir constantly to avoid scorching (3-4 minutes) until sauce is smooth and creamy. Remove from heat and keep warm until service.

Step 6

For the eggs: In a 8 quart sauce pan add 2"-3" of water, place on stove top and bring to a boil. (Optional: adding 1-2 Tbsp. of white vinegar to the water will help coagulate the egg white)

Step 6 -- For the eggs: In a 8 quart sauce pan add 2"-3" of water, place on stove top and bring to a boil. (Optional: adding 1-2 Tbsp. of white vinegar to the water will help coagulate the egg white)

Step 7

Once the water is boiling, reduce to a simmer. Crack all the eggs into the water and cook around 3 minutes until whites are done and yolks are still soft.

Step 7 -- Once the water is boiling, reduce to a simmer. Crack all the eggs into the water and cook around 3 minutes until whites are done and yolks are still soft.

Step 8

Once the eggs are cooked place in a pan with ice water to stop the cooking (shock) until ready for service. Leave poaching water warm on stove to re-warm the eggs for service.

Step 8 -- Once the eggs are cooked place in a pan with ice water to stop the cooking (shock) until ready for service. Leave poaching water warm on stove to re-warm the eggs for service.

Step 9

For Service: Take a brioche Bun split. Butter then place on flat top grill for 2-3 minutes until golden brown, hold warm.

Step 9 -- For Service: Take a brioche Bun split. Butter then place on flat top grill for 2-3 minutes until golden brown, hold warm.

Step 10

Slice one portion of the cooked chicken breast into ½ inch slices.

Step 10 -- Slice one portion of the cooked chicken breast into ½ inch slices.

Step 11

Place the 1/2 of the grilled brioche bun open face on the plate.

Step 11 -- Place the 1/2 of the grilled brioche bun open face on the plate.

Step 12

Arrange the chicken slices evenly on croissant. Take 2 chilled eggs and place it back into poaching water on stove for 1 minute (until warmed). Drain well.

Step 12 -- Arrange the chicken slices evenly on croissant. Take 2 chilled eggs and place it back into poaching water on stove for 1 minute (until warmed). Drain well.

Step 13

Place the 2 eggs on top of the chicken breast and top with 3 oz. of warm Swiss cheese sauce. Garnish with fresh chopped parsley.

Step 13 -- Place the 2 eggs on top of the chicken breast and top with 3 oz. of warm Swiss cheese sauce. Garnish with fresh chopped parsley.

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Ingredients

Serving person(s)
  • 5 piece(s) Homestyle Stuffed Chicken Cordon Bleu
  • 10 oz. Land O Lakes® Extra Melt® Cheese Sauce, White
  • 5 oz. Land O Lakes® Readi-Pac® Swiss Cheese Slices
  • 3 ea European Bakers® 4.5" Sliced Brioche Bun
  • 2 oz. SunGlow® European Style Butter Blend
  • 5 ea Vital Farms® Large Farm Fresh Eggs
  • As needed Maglio Companies® Chopped Parsley

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