Chicken Cordon Bleu
Cordon bleu is a French phrase meaning “blue ribbon.” The term has come to stand for food or chefs that are distinguished and of the highest quality.
INGREDIENTS | SERVES 8
- 6 skinless, boneless chicken breasts
- 6 slices of deli ham
- ¾ pound Swiss cheese, grated
- 2 eggs
- ¼ cup milk
- ¾ cup flour
- ¾ teaspoon salt
- 1 cup plain breadcrumbs
- 1 cup grated Parmesan cheese
- 1–2 tablespoons finely chopped fresh basil or dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4–6 tablespoons olive oil, as needed
Lay each piece of chicken between 2 sheets of plastic wrap. With a meat mallet, flatten the chicken until it is ¼″ thick.
Cover each piece of chicken with a slice of ham, and sprinkle the Swiss cheese on top of the ham. Fold in each long side of chicken breast, beginning at a short end and rolling it up jelly-roll style. Secure with a toothpick.
In a small bowl, mix together eggs and milk. Set aside.
In a shallow plate, mix together flour and ¾ teaspoon salt. Set aside. In a separate shallow plate, mix together breadcrumbs, Parmesan cheese, basil, garlic powder, and ½ teaspoon each salt and pepper.
Dip chicken pieces in flour mixture to coat. Next dip in egg mixture to coat. Lastly, dredge in breadcrumb mixture.
Heat oil in large skillet over medium heat. Brown chicken for 2–3 minutes on all sides until golden brown. Drain on paper towels.
Lay the chicken on a baking sheet lined with wax paper and flash freeze. Once frozen, transfer to a freezer bag.
Defrost chicken in the refrigerator for 24 hours and put in a 9″ × 13″ baking dish. Pour 2 cups chicken broth into the pan. Bake chicken at 400°F for 30–40 minutes until chicken is fully cooked.
Calories: 393 | Fat: 23g | Protein: 32g | Sodium: 412mg | Carbohydrates: 13g | Fiber: 0g
Chicken Cordon Bleu Sauce
Put this sauce in a gravy boat on the table so it can be poured over chicken on individual plates. To make, melt 1 tablespoon butter. Whisk in 1 tablespoon flour. Slowly stir in 1 cup milk and continue to whisk until sauce thickens. Stir in ½ cup shredded Swiss cheese and 3 tablespoons chicken broth. Heat until cheese melts.