Sunday, December 7, 2008

Chicken Cordon Bleu

Dev and I never had Chicken Cordon Bleu before. It sounded pretty close to Chicken Parmesan, which we love, but stuffed with ham and cheese...and without Marinara sauce so, we gave it a try...

Chicken Cordon Bleu

2 chicken breasts
4 thin slices of ham
Gruyere cheese
Swiss cheese

1C fresh breadcrumbs (I like Shokupan)
1/4C Italian breadcrumbs
1/4C grated Parmesan cheese
1 tsp fresh Thyme leaves
salt and pepper

1 egg
milk and water

Dijon mustard

Cut the crusts off 1 slice Shokupan, break into pieces and pulse into crumbs. Mix in Italian breadcrumbs, parmesan cheese and thyme leaves. Add salt and pepper.

Set aside the ham and cheese for prep. Pound chicken breasts to 1/4in thickness - I put them in a heavy duty ziplock bag and pounded them out with a heavy bottom drinking glass - it worked like a charm!

Mix together a little mustard and honey. Salt and pepper the chicken pieces and spread a very thin layer of sauce on top.

Layer the swiss cheese on top of the chicken, ham, Gruyere cheese ending with the second slice of ham.

Roll up chicken and secure with toothpicks. I used saran wrap on one of them, which helped with the rolling process. Dust with flour.

Dip in egg mixture and then coat in breadcrumb mixture.

I drizzled a little melted butter on top and misted with cooking spray to moisten the breadcrumbs. Bake at 350F for 20 minutes, then increase the oven temp. to 400F and bake an additional 8 minutes or so until browned. I ended up putting them under the broiler for a few minutes as well.

Wine pairing: Wente Riva Ranch Chardonnay.
(note: if you buy it at Safeway w/clubcard, you can save $4.50!)

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