We’re putting a twist on Cordon Bleu!
Chef Matt Jenkins and Alan Cranston with Every Fiber Coffee join us in the DelmarvaLife Kitchen to make a Twisted Bleu sandwich and Bruschetta.
Bruschetta
4 Roma Tomatoes
1 Red Onion
1 Cup Chopped Mozzerella
Infused Garlic oil
1 Tbsp. Dry Basil
1 Tbsp. Minced Garlic
Combine all ingredients and refrigerate.
Twisted Bleu
2 lbs. Shredded Cooked Chicken
3/4 lb. Sliced Ham
1/2 lb. Butter
3/4 Cup Flour
3 Quarts Heavy Cream
1 1/2 Cups Spinach
garlic powder
Onion Powder
1 tsp. Basil
1 Tbsp. Pepper
2 Cups Parmesan
Cook chick, set aside to cool down, then shred.
At medium heat, melt butter.
Combine the flour into the melted butter and add dry ingredients.
Slowly add in cream and raise heat, (slowly)
Chop up spinach and add to sauce.
Lay chicken and ham in 13″x 9″ pan.
Add sauce, then parmesan on top.
Bake at 350 degrees for 20-22 minutes.
Serve on onion roll with sliced swiss cheese and lettuce.
