Chicken Cordon Blue with Teriyaki Sauce
Chicken Cordon Blue with Teriyaki Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken cordon blue with teriyaki sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Cordon Blue with Teriyaki Sauce is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken Cordon Blue with Teriyaki Sauce is something that I’ve loved my whole life. They are fine and they look wonderful.

Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Heat to just warm in microwave to help dissolve bouillon.

To get started with this recipe, we must prepare a few components. You can cook chicken cordon blue with teriyaki sauce using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Cordon Blue with Teriyaki Sauce:
  1. Make ready 300 gr chicken breast without skin
  2. Take 4 pcs bacon
  3. Take 2 pcs chedar cheese slice
  4. Take 2 tbsp Shoyu
  5. Make ready 2 tbsp mirin
  6. Make ready 2 tbsp sake/ wine
  7. Take 1 tbsp sugar
  8. Get Salt and pepper
  9. Prepare 2 tbsp vegetable oil / olive oil
  10. Prepare Rosemary (additional)
  11. Get 2 pcs garlic, slice 2 cm

A Chicken Cordon Bleu without a delicious, creamy sauce is like a a French fry without ketchup. This sauce is the perfect complement to homemade Chicken Cordon Bleu or significantly enhances flavor and elegance to store bought Chicken Cordon Bleu. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼" thickness with a meat mallet or rolling pin. An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried.

Steps to make Chicken Cordon Blue with Teriyaki Sauce:
  1. Chicken meat cuts horizontally from side to side and opens. Make a lap and stretch thinly with a kneading stick lightly (smash it cover by plastic or wrap plastic if use baking stick). Sliced ​​cheese cuts in half.
  2. Put bacon on one side of the chicken in the order of sliced ​​cheese and close the mouth tightly with the other side (using a toothpicks every meat 2 pcs). Pour salt and pepper kneat with love, and coat flour. LOL
  3. Prepare your pan with oil, then cook with medium fire. Cook with cover 3-4 minutes each side.
  4. Mix soyu, mirin, sake/wine, slice of garlic and sugar. After meat done, pour the mix sauce. Cover and wait 1-2 minutes or turn off gas when your sauce already brown and thick.
  5. Kansai desu!!! Happy trying and share below

All the flavour, all the crunch, a beautiful golden crumb, and it's better for you! This retro classic is here to stay - always! Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. Roll up and tuck in ends; secure with toothpicks. Place butter in a shallow bowl.

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