Tuesday, August 17, 2010

Chicken Cordon Bleu

This is a classic Frech recipe, which sounds fancy and is impressive in looks, but turns out to be incredibly simple to make. So, if you're looking for something carb friendly, but different with chicken this is it!

Chicken Cordon Bleu

Cordon bleu:
Boneless skinless chicken breasts (allow one for each person)
Ham slices- one for each chicken breast
Swiss or Gruyere slices- one for each chicken breast (really any cheese you like!

Salt and Pepper to taste
Soy or Teriyaki sauce
Chicken broth
Canola oil

Butterfly each chicken breast- make a slice in the side of each breast almost to the other side- do not slice them all the way through.
Open up the chicken breasts and place on a meat board and cover with plastic wrap.
With a heavy skillet or meat mallet (use the flat side) gently pound the breasts so they are about 1/2 inch thick and of even thickness

Salt and pepper and a sprinkle of basil to taste on each one

Place a ham slice and a cheese slice on each breast to within 1/2 inch of the sides (important- don't completely cover the chicken with these slices)
Roll up each breast with the ham and cheese inside- secure with toothpicks or kitchen twine (cotton only)- I prefer the twine- makes for easier browning.

Sprinkle each roll with Teriyaki or soy sauce, paprika and salt and pepper to taste.

Heat a skillet with canola oil- not a deep fry- just enough to cover the bottom of the skillet
Brown each chicken roll on all sides. Place on paper towels to drain off oil.

Place each roll in a baking dish, not quite touching each other.
Pour in chicken broth to about 1/4 inch- do not let it come way up on the chicken rolls- this is only to provide a little steaming action and moisture while baking.

Cover with foil and bake in a 350 degree oven for 30  minutes, until a toothpick inserted in the chicken shows juices running clear. Ovens vary, so test. Turn one over and test that to make absolutely certain they are cooked through.

Remove and serve with the saffron butter sauce I posted earlier, rather than the flour thickened cream sauce used by French chefs.

Very rich tasting, with the oozing cheese in the center!

NOTE: Sometimes, I wrap each one in bacon to lend more flavor and moisture to the chicken. Also adds calories in a relatively small portion! This IS a fat-burning diet and fat has to be taken in for it to work!

That's it. The only skill is butterflying, but that's easy. If you don't want to do it yourself, any self-respecting butcher in the meat department should be able to do it for you.

PS- about butterflying- here is a good video of how to butterfly and pound out chicken breasts. The only thing I do differently is not cut off any of the meat- I butterfly and pound what is there.


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