It did take a bit longer for the chicken to cook, which was annoying because my side dishes were done right on time, and since that doesn't usually happen I was a little annoyed. : ) So at the end of 25 minutes I turned the oven up to 400 and it took maybe 10 more minutes until the chicken was done.
Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- 4 thin slices prosciutto di Parma (or whatever ham you like)
- 1/2 pound Swiss cheese, sliced into 4 equal sections
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.
Lay the chicken breasts in a large zip loc bag and seal the bag. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the one breast at a time and lay 1 slice of prosciutto neatly over the top to cover the breast, followed by one of the slices of cheese. Tuck in the sides of the breast and roll up tight like a jellyroll. Secure with toothpicks. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Serve immediately.
Recipe altered slightly from a recipe by Tyler Florence.
Lay the chicken breasts in a large zip loc bag and seal the bag. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the one breast at a time and lay 1 slice of prosciutto neatly over the top to cover the breast, followed by one of the slices of cheese. Tuck in the sides of the breast and roll up tight like a jellyroll. Secure with toothpicks. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Serve immediately.
Recipe altered slightly from a recipe by Tyler Florence.
No comments:
Post a Comment