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Chicken Cordon Bleu Bites - What's Your Favorite Bite-Sized Food?

by on ‎10-20-2014 05:58 PM

Hello, foodies…


One of my favorite recipes in my new cookbook is my Mac and Cheese Bites. You all know I love mac and cheese, but it’s not exactly an easy-to-eat recipe at parties unless you serve it in cups or small bowls. Bites, however, are the perfect finger food. And you can fill them with virtually anything. That mac and cheese recipe inspired this one…Chicken Cordon Bleu Bites, which is right in line with our Comfort Foods with a Twist theme. Here’s how you make these:



Chicken Cordon Bleu Bites
Serves 6–8


Ingredients:
Bites:



  • 1 lb ground chicken, cooked and finely crumbled

  • 1/4 lb thinly sliced smoked deli ham, finely chopped

  • 3 Tbsp butter

  • 1/3 cup minced onions

  • 1 cup + 4 Tbsp flour, divided

  • 1-1/4 cup milk

  • 2 tsp Dijon mustard

  • 2 tsp salt

  • 1/2 tsp black pepper

  • Pinch of smoked paprika

  • 3 eggs, beaten

  • 1-1/2 cups cornflake crumbs

  • Oil, for frying


Sauce:



  • 2 Tbsp butter

  • 2-1/2 Tbsp flour

  • 1 cup milk

  • 1/2 cup chicken stock

  • 2 cups grated Gruyère or Swiss cheese

  • 1/2 tsp salt

  • Pinch of nutmeg


Preparation:



  1. To prepare the bites, place the chicken and ham into a medium-size bowl. Melt the butter in a medium-size saucepan over medium-high heat. Add the onions and sauté until translucent. Stir in 4 Tbsp flour and cook for a minute. Add the milk, mustard, salt, pepper, and paprika. Stir and heat until the sauce begins to simmer and has thickened. Fold the sauce into the bowl with the chicken and ham. Spread the mixture out onto a baking sheet and refrigerate until cool and firm, about 30 minutes.

  2. While mixture is cooling, make the dipping sauce. Melt the butter on medium-high heat in a medium-size saucepan. Add the flour and stir for about a minute. Add the milk and chicken stock and continue to stir while heating. When the sauce has almost begun to simmer and has thickened, add the cheese, salt and nutmeg. Stir until the cheese has melted and sauce is smooth. Hold on very low heat until ready to serve, stirring occasionally.

  3. To bread and cook the bites, heat a deep fryer or Dutch oven with oil to 375°F. Take the cooled mixture by rounded tablespoonfuls and roll into balls. Place them on a clean baking sheet. In separate shallow bowls, place 1 cup flour, eggs, and crumbs. Coat the bites 4–6 at a time with flour and then dip and coat completely with egg. Finally, roll the bites in the bread crumbs, coating completely. Place the bites back onto the baking sheet. Deep-fry the bites in batches of 6–8 at a time for about 3–4 minutes, or until deep-golden brown. Serve with the dipping sauce.


This recipe is prepared with the Butterball Digital XXL 22-lb Indoor Electric Turkey Fryer (K41297).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Chicken Cordon Bleu Bites


Foodies, I could eat a gallon of that cheese sauce on its own. Consider using it to top other favorites like baked potatoes, broccoli, cheesesteaks, or French fries. To keep it warm at your party, use a slow cooker or fondue pot. The bites should hold their temperature for a good half hour because of the heat trapped inside. But, if there happen to be a few bites left after an hour or so, reheat them in the oven at 425°F for a few minutes.


For your blog question today, tell me what’s your favorite bite-sized food? Do you love chicken nuggets? Chocolate truffles? Sushi? See you on Wednesday at 8pm ET, foodies.


Keep it flavorful!
—David