How To make Chicken and Ham Mousse

Betty's Elegant Chicken Cordon Bleu

Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

Elegant Chicken Cordon Bleu

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly-ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra-virgin olive oil

In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn't overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn't overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

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Chicken with Cream Cheese Sauce | Mousse Cake | Saute Vegetables

Chicken with Cream Cheese Sauce | Mousse Cake | Saute Vegetables

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Cursed Foods: Ham Mousse ft. a terrible chef

Join me for some gourmet cooking...
Here is the recipe in case for some reason you want to make this monstrosity yourself.
6.5 oz canned ham flakes
8 oz cream cheese
1/5 cup shallots
1 cup sour cream
1 pinch paprika
1/4 cup cold water
1 envelope unflavored gelatin
crackers

-in a bowl crumble the foul smelling flakes (lets be honest this is just spam) and then fold in the only thing that might be able to save this, cream cheese. Add your sour cream from as high as possible to create a satisfying spat sound when it lands. Add your PINCH of paprika and mix that bad boi real gud. Set aside

-In a small saucepan, sprinkle cold water (but lets be honest we don't have the patience to make that water actually cold in the fridge. So just like, turn the tap as far as possible and wait about three seconds. That should be cold enough right?) with gelatin. Over low heat, dissolve gelatin. Wonder what the point of putting it over low heat was because this stuff dissolves pretty easily. Should you wait until its a least a little heated? Decide that if it was that important the recipe would have specified and err on the side of impatience.

-Pour gelatin mixture into hammy bowl. Mix mix mix, and pour bowl contents into the weirdest mold you could find.

-Refrigerate for FOUR HOURS.
-Get everyone psyched on how good its going to be and how great of a chef you really are.
-Try to relax but end up constantly checking on the mold and messing with it. Wonder if constantly poking and prodding will mess up your master piece but ultimately end up caving and poking about 6 more times because you have the willpower of a teaspoon.

-serve with crackers, rusks, croissants or chips. Or just throw it directly in the trash... (actually its pretty good on toasted bread like a sandwich. Sort of like a creamier version of a tuna sammy. We figured that out because we do not waste food in this household and ended up eating the whole damn rabbit)

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Chicken Mousse | Potluck Video

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