Chicken cordon bleu is the perfect dish to serve when you want to look like you have slaved for hours in the kitchen but really haven't. This dish pairs beautifully with roasted asparagus, mashed red potatoes and Chocolate Souffles.
Chicken Cordon Bleu
4 boneless skinless chicken breast
4 slices swiss cheese
4 slices of ham
1/2 milk
1 egg
Panko- (Japeneese style bread crumb)- about 1 cup
Garlic powder
Paprika
Black pepper
Oregano
Fresh parsley
Canola oil
Begin by gently pounding chicken breast to about 1/3 inch thickness. It's easiest to start in the middle of the breast and with your meat pallet work your way to the edges until the chicken is evenly 1/3 inch thick. Lay one slice of ham and Swiss cheese in the middle of the flattened chicken and begin rolling from the short end. Secure the chicken bundle with toothpicks. In a separate bowl combine the milk and egg. In another bowl add the panko and season to taste with garlic powder, paprika, pepper and oregano. Dip each chicken bundle in the milk and egg mixture and then coat the secured chicken in the panko mix. Once all bundles are complete, heat about two tablespoons of oil in a skillet on medium heat, add chicken and allow to sear to a golden brown, rotating chicken as needed. Bake chicken in a preheated oven at 375 for 20-25 min. Chicken is done with juices run clear. Garnish baked chicken with minced fresh parsley.
Sauce
1 T butter
1 scant T flour
1- 1 1/2 cups milk
2 deli sized slices swiss or motzeralla cheese
black pepper
Garlic powder
Fresh parsley
In a small skillet on medium heat, melt butter and whisk in flour. Cook for two minutes, constantly whisking and then gradually pour in milk, whisking to prevent lumps. Continue stirring. Within a couple minutes your sauce will begin to thicken, when sauce coats the back of a spoon reduce heat and add cheese. Depending on how you like the consistency of your sauce you can add more or less milk. Season to taste with black pepper, garlic powder and minced fresh parsley.
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| Watch out for toothpicks! |
