| Well, I always cook my stuffed chicken breasts at 350 for about 30
minutes...
As to sauce.....I usually buy breasts on the bone....when I debone
them I throw the bones in a pressure cooker (usually 4-6 of them)
along with a carrot, onion and celery. I cook this under pressure
for about 20 minutes....when its done I take out the bones etc and
reduce the "soup" by at least half....then I pour in cups and pop
in freezer....then when I need sauce, I take out a cup, skim off
all the fat, pop in microwave to defrost and make the sauce as
follows:
to one cup reduced chicken stock add squeezed fresh lemon to taste
(I add about a tbs), salt, pepper, thyme, bay leaf, and 1 cup white
wine.
Variations are to get about 12 Riber grapes and squeeze the juice into
the stock then add the crushed grapes....if I do this I dont add the
lemon....
Bring to boil and reduce slightly.....then add corn starch (2tbs to 1
tbs cold water) to get desired consistency....check for seasoning and
adjust accordingly (I usually add more thyme and salt)...
Good luck,
Rick
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| Yum! The Boursin cheese should really hold a nice flavor with the
chicken. Boursin is fairly strong, so why add more spices? You may
want to increase some of the spices that already make up the content of
this cheese? Maybe parsley and chives?
How about a light sauce made with vermouth and heavy cream? Possibly a
little added mustard? I've made cordon bleu with prosciutto, cheese,
parlsey and s&p, and that was plenty of flavor by itself, no sauce was
needed at all! You may overkill the chicken, but then again, you might
like something really rich....
For securing the rolled chicken, use toothpicks, broken in half. Make
sure you use easy-to-spot colored toothpicks that you can remove prior
to serving, else your guests may find an added bonus of a few wooden
spikes. :^)
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I make a form of chicken cordon blue using boursin cheese instead of
swiss cheese. I usually pound the chicken until it's thin, then I
place a THIN slice of ham on it, then spread it with boursin cheese.
I roll it up and dip it in egg and bread crumbs and bake it at 350
degrees for about an hour. I don't put any sauce on it.
I just roll it up and don't have to use toothpicks or anything.
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