Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Cordon Bleu

I am going to start out by saying that you may want to cook this dish when you have an extra hand…  maybe your husband likes to help out in the kitchen, maybe your bestie is over having a glass of wine, or maybe your 11 year old needs something to do!  Regardless…  the recipe in general is quite easy… It is the tying up the breast after adding the stuffing ingredients that I found somewhat awkward.  Thank goodness for my sweet, sous chef,  husband who loves to be anywhere I am, that the tying part was made easy!  I don’t think I could have done it by myself!  Adding two meats to the stuffing along with the cream cheese mixture really added an extra flare to the taste of the meal!

Ingredients List:

6 – Boneless, skinless chicken breasts, pounded thin, aprox 1/4”  between two sheets of wax paper *hint* – Spraying the wax paper with a little no stick (just the side that touches the chicken) helps the chicken from sticking to the wax paper.)

1 – 3 oz. package sliced prosciutto ( my package happened to have exactly 6 slices)

6 – oz. shaved deli ham (divided into 1 ounce portions)

6 – slices baby swiss cheese, sliced thin

6 – heaping tsp. Cheese mixture, recipe follows, use remaining mixture for the cheese topping

Breading Mixture, recipe follows

 

Preheat oven to 425 degrees

 

Cheese Mixture:

3/4 of an 8 oz block cream cheese, softened (room temperature)

2 TBS sour cream

1 1/2 TBS dijon mustard

1/2 tsp prepared horseradish sauce

1/2 tsp worcestershire sauce

1/4 cup chives, chopped fine

slight pinch of kosher salt

 

*Cream all of the cheese mixture together in medium sized mixing bowl.  Use

6 heaping tsp for the stuffing and save the remaining for the sauce.

 

Cheese topping:

Use what is left to make the topping.  Reduce it on low in a small pot.  Add 1 /2 cup white wine.  Whisk until blended, let thicken, about 5 minutes.  Set aside until ready to use.

 

Breading Mixture:

2 cups Italian style panko bread crumbs

1 TBS dried parsley

2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

1/2 tsp coarse ground black pepper

*Mix all together on a baking sheet.  Blend well.

To prepare:

Spray wax paper (again) with no stick.  Place chicken on the waxed paper, pounded side up.  Evenly spread 1 heaping tsp of the cheese mixture onto the chicken.  Top with 1- 6 ounce slice of the baby swiss, 1 slice of prosciutto, and 1 ounce of ham.  Roll the chicken breast sort of “tortilla” style.  Secure the roll with kitchen twine.  I had to tie 3 strings along the short side of the breast and 1 string along the long side.  Drizzle it with some olive oil.  Roll it around to get the olive oil coated.  Roll it around in the seasoned bread crumb mixture and coat well.  To bake, cover a baking sheet with olive oil no stick.  Make a light bed with some of the left over bread crumb mixture.  Place each of the tied breast onto the bread crumbs and give them an extra sprinkle of the bread crumb mixture.  Give them a little drizzle of olive oil.  Bake uncovered for 30 minutes.  Drizzle with the cheese topping and enjoy!!!!

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