Monday, 21 November 2011

Chicken Cordon Bleu

Chicken Cordon Bleu with garlicky roasted squished baby potatoes and cheesy cauliflower

Start by covering your chicken breasts with plastic wrap or wax paper layed out on a flat surface.  Pound them flat with a rolling pin until they are thin, about 1/2-3/4 inch thick.

Season with salt and pepper.

Lay a small bundle of shaved ham on one side and cover with one slice of Swiss cheese folded in half.  Fold the opposite side of the chicken over the filling and press the edges around the chicken forming a small package.  Season flour with salt and pepper and dust the chicken packages in the seasoned flour.  If your packages seem like they might not stay together, use kitchen twine or toothpicks to hold them together.

Season bread crumbs with salt, pepper, and chopped fresh parsley.

Dip your floured chicken packages in an egg wash (1 egg beaten), and coat them in your seasoned bread crumb mixture.

Heat a skillet with a bit of olive oil and butter until butter is melted and hot.  Place chicken in pan and cook until they are a nice golden brown on each side.  Place chicken in an oven set at 300 degrees until they are finished cooking.  This won't take too long as you have already cooked them until a golden brown and the chicken is thin, since they were pounded flat.  A good temperature is between 155 and 165 degrees and there should be clear juices from the chicken, never pink...still pink? cook a little longer.  If you press a finger against the chicken, it should give a bit and not be too tough, this is a good way to be sure you are not overcooking the chicken and making it dry.

I served my chicken with my garlicky roasted squished potatoes and cheesy cauliflower.

They were delicious.

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