Spice N' Herbs Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeThis Chicken Cordon Bleu recipe by @flychefaldenb is tender, juicy, and smothered in a creamy Creole Dijon sauce the whole family will fall in love with.
Ingredients
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For The Chicken:
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4 chicken breast (boneless, skinless)
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1/2 lb ham (sliced)
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16 slices Swiss cheese
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1 tbs Tony Chachere’s Spice N’ Herbs
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oil for frying
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For the Batter:
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1 cup all purpose flour
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2 cup Italian breadcrumbs
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4 eggs
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Sauce Ingredients:
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3 tbs unsalted butter
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2 cloves garlic (minced)
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3 tbs all purpose flour
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2 cups heavy cream
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1/4 cup Dijon Mustard
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1 cup Parmesan cheese
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Tony Chachere’s Spice N’ Herbs to taste
- Clear
Directions
- Butterfly the chicken breasts by cutting them in half and opening them up.
- Place the chicken between two pieces of plastic wrap and pound until it’s about 1⁄2 inch thick.
- Season the chicken with the Tony Chachere’s Spice N’ Herbs Seasoning.
- Evenly distribute the Swiss cheese and ham on the chicken and roll the chicken up.
- Wrap the chicken in plastic wrap and place in the freezer while you prepare the sauce.
- In a saucepan over medium heat, melt butter and garlic. Sauté until fragrant.
- Stir in flour for 2 minutes, add heavy cream and Dijon mustard and stir until thickened.
- Add in Parmesan cheese and season to taste with the Spice N’ Herbs.
- Heat 2 inches of oil to 325 degrees.
- Remove chicken from the freezer and dip into a bowl of flour. Then into a bowl of eggs and finally a bowl of Italian breadcrumbs.
- Fry in oil for 5 minutes. Turn over and fry for an additional 5 minutes.
- If the internal temperature is not up to 165 degrees, add it to an oven on 325 degrees until it reaches 165 degrees.
- Plate, slice and top with cream sauce.
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