Monday, October 18, 2010

Chicken Cordon Bleu

I first found this recipe about a year ago and have made it for several people since and everyone has wanted the recipe for it. So when I made this the other day for dinner I figured I would post it. It's pretty simple to do and doesn't take too long to make. I've also made this glutten free once by using corn flake crumbs in place of bread crumbs and some other kind of gluten free flour stuff in place of regular flour. Just remember to dip and pan fry the gluten free ones first if you decide to try it that way! The only part I sometimes have a hard time with is slicing the chicken in half since it's already pounded thin. But it's pretty forgiving and it doesn't really matter how nicely it's cut. Make it, I know you'll like it!
Chicken Cordon Bleu
Emeril Lagasse's Emeril 20-40-60

Serves 4
4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced prosciutto or Black Forest ham
1 cup all-purpose flour
1 tablespoon plus 2 teaspoons Emeril's Original Essence
2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried bread crumbs
3 tablespoons olive oil

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.
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