Tuesday, February 25, 2014

Chicken Cordon Bleu: February's Winning Choice

You voted and your choice was loud and clear for the main dish.  Chicken Cordon Bleu won by a landslide!  Having never made this before, it was definitely a new and unique challenge for me.  I was surprised that it definitely didn't take as long as I had anticipated.  I changed the recipe some to speed up cook time and ensure that the chicken was thoroughly cooked by finishing it off in the oven, instead of pan frying it the entire time.  It had a wonderful juicy finish to it!  I definitely recommend this dish to anyone!  A lot simpler than it look and so wonderful to eat!

4 Skinless, Boneless Chicken Breasts
4 Slices of Provolone Cheese (I am not a big swiss fan, but any white cheese will work just fine)
8 slices of ham
2 Eggs (scrambled)
3 Tbsp All-Purpose Flour
1 tsp Paprika
1 tsp Mediterranean Basil
6 Tbsp Butter
1/2 Cup Dry White Wine
1 tsp Chicken Bouillon granules (or 1 cube mashed)
1 Tbsp Cornstarch
1 Cup Heavy Whipping Cream


Pound chicken breasts if they are too thick. Place the eggs in bowl and scramble with a fork.  Brush the egg on the top piece of the chicken breast (the pretty side).  Place a  slice of ham on either side of the cheese and put on top and in the middle of each chicken breast on the bottom side (not the side you brushed with egg). Fold the edges of the chicken over the filling, and secure with toothpicks. The side that you brushed with egg should be facing out.
Mix the flour, paprika and basil in a small bowl, and coat the chicken pieces.  Preheat the oven to 350 degrees.  Coat a baking sheet in tin foil to reduce mess and make for fast cleanup.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides (about 10 minutes).  Transfer the chicken onto the foil covered cookie sheet and bake in the oven for 20 minutes.
Add the wine, chicken bouillon, cornstarch and whipping cream into a bowl and whisk together.  Slowly whisk into the remaining butter in the skillet and cook on low.  Simmer for about 10 minutes and keep warm.  
Take the chicken out of the oven and remove the toothpicks using tongs for easy removal and to prevent yourself from burning your fingers or hands.  Serve by spooning the sauce on top of the chicken and enjoy! 

Pound chicken breasts to flatten and make thinner
Scramble the eggs
Brush the top side of the chicken with egg
Put a slice of ham on either side of the cheese and place in the middle of the chicken on the bottom side

Wrap the chicken around the filling and seal together with toothpicks

Mix the flour, paprika & basil together in a separate bowl
Coat the chicken with the flour mixture and set aside
Continue this process until all of the chicken breasts have been filled, sealed and coated
melt the butter in a skillet and add the chicken
Brown on all sides of the chicken (about 10 min)

Transfer the chicken to the cookie sheet and cook in the oven for 20 min
Mix the wine, cream, corn starch and chicken bouillon in a bowl
Whisk it all together
Whisk it into the remaining butter in the skillet
Add extra basil if you would like
Remove the chicken from the oven and allow to cool for about a couple minutes
Remove the toothpicks before serving
Serve by drizzling sauce over top of the chicken and enjoy!

Here are the winners of the past:

January's Winner: Sauteed Scallops

December's Winner: Pizza Pot Pies

November's Winner: Lasagna Stuffed Manicotti

October's Winner: Pumpkin Risotto

September's Winner: Burgundy Pork 

No comments:

Post a Comment