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SIMPLE CHICKEN CORDON BLEU | | |
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken. Submitted by: Miss Melissa |
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Tami
1) I take skin and bone breasts and debone and deskin them and add to pot of water. Add Mirepoix (onion, carrot and celery), garlic, thyme, sage, and rosemary. Boil then simmer for 2 hours (I now have a wonderful stock).
2) Use a Guyere, Beaufort, or even Boursin cheese.
3) I brown all sides of breadcrumb coated chicken in olive oil w butter, remove. Make the sauce in that same pan. (I agree with above adding flour to make a rue to thicken, white wine, and some minced oninon or onion powder). Then bake chicken WITH THE SAUCE stirring and basting chicken half way through cooking time of 30 min. Tastes like French restaurant version!
Thanks for the recipe. Your way is delicious, also.
Simply add the left over flour dredge and egg wash to the chicken broth and cream (while it is still cool.) Simmer with stirring as directed. It thickens very well. Plus there is less overall waste. A win-win solution.