To recreate some appetizers I enjoyed at Stew Leonard’s renowned dairy retail store in Connecticut last summer, I came up with this recipe for chicken Cordon Bleu bits. They work well as snacks for children or as appetizers. I enjoy using bread crumbs that have been seasoned with Parmesan cheese. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 tablespoon butter
- 1 (1 ounce) square semisweet baking chocolate
- ⅓ cup hot water
- 1 cup white sugar
- 2 tablespoons corn syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
Instructions
- Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.
- Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
- Remove saucepan from heat and stir vanilla extract and salt into the sauce.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 159 mg |
| Sugars | 28 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
When I saw this recipe I couldn’t wait to try it. I didn’t have the chocolate square on hand so I substituted 3T cocoa and 1T butter. Worked perfectly. Delicious fudge tasting sauce that I used on ice cream.