Dec 4, 2008

Chicken Cordon Bleu

While at work today I was trying to think of something to make for dinner tonight (I didn't meal plan this week.). And I was having a hard time. I knew we were having chicken, but what, exactly, was the question. So I headed over to the trusty What's Cookin' board at The Nest to ask this question and a lovely person responded with chicken cordon bleu!

I just said to James last night that I think the biggest thrill in cooking for me, is to try something new as often as possible. I don't repeat recipe often, I like to try new recipes. Something has to be a huge standout for me to make it again.

Anyway, I hadn't made chicken cordon bleu, but it is a dish I enjoy. So I thought, "Why not?" I used this recipe and it was very good!! It was easy, as well, which is always a plus. We had this with roasted potatoes and onions and peas. I hope you like this recipe as much as we did!

P.S. The picture does NOT do it justice...it was really good! Don't let the crappy photo fool you!


Chicken Cordon Bleu
from Le Petit Pierogi

Ingredients
2 Chicken breasts, pounded thin and very dry
3-4 tbsp. butter, melted
4 slices of very thin ham
2 slices of thick swiss cheese
1/2 - 1 cup Italian style Panko Bread crumbs
salt
pepper
aprox. 1 tbps flour

Sauce
1 tbsp. butter
1-2 garlic cloves, chopped
1/2 cup half and half
1/2 tbsp. cornstarch
splash of white wine
salt
pepper
Shredded Parmesean Cheese

Directions
1. Preheat oven to 350 degrees.
2. Place 2 slices of ham on one side of thin chicken breast. Add swiss cheese in the middle of the ham. Roll up chicken breast and secure tooth picks. Do this with both chicken breasts.
3. Make sure top of chicken is very dry, and season with salt and pepper.
4. Spread flour all over Chicken "roll", then dip in butter until coated, then roll in breadcrumbs. 5. Place in a greased baking dish and then cover with foil. Bake for aprox. 40 - 50 minutes until chicken is no longer pink. (I removed the foil at the end and turned on the broiler for about 5 minutes to brown the top.)
6. While chicken is baking, melt butter in small saucepan or skillet.
7. Add garlic and cook until fragrant, about 1-2 minutes. Add a splash of white wine and cook another minute or two. In a small bowl, whisk together half and half and cornstarch then add it to the wine/butter mixture.
8. Keep whisking everything in the pan until thickened and smooth.
9. Add salt, pepper and a little bit of shredded Parmesean Cheese.
10. Drizzle over Chicken Cordon Bleu just before serving.

1 comment:

Joelen said...

Mmmm - anything with melted cheese is great in my book!

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