Chicken Cordon Bleu
1/4 Cup panko breadcrumbs
1 tsp paprika
1 tsp black pepper
6 chicken breasts skinless, boneless
6 slices ham
6 thin slices swiss cheese
8 Tbsp butter
1/2 Cup dry white wine
1 Cup heavy whipping cream
1 chicken bouillon cube crushed
1 Tbsp cornstarch
- Crack the eggs in a bowl for an egg wash.
- Mix the panko, pepper, and paprika in a bowl
- Between saran wrap, pound chicken breasts to about a quarter inch thick.
- Place a cheese and ham slice on each breast within 1/2 inch of the edges. Trim the chicken to fit ham slices if necessary.
- Roll the chicken tightly (like a jelly roll) over the filling, and secure with toothpicks.
- Coat the chicken pieces in the egg and then dredge in bread crumbs.
- Heat a few tablespoons of butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Adding more butter as needed to keep the pan well oiled.
- As the chicken is browned, move it from the pan to a cookie sheet.
- Move all chicken to a 350 degree oven to finish cooking (approx. 20-25 minutes).
- Deglaze the pan with the wine, and cook down for a minute, making sure to scrape up all the brown bits.
- Add the cream and boullion. Simmer for 10 minutes, and add cornstarch to thicken.
- Once chicken is cooked, remove the toothpicks, and transfer the breasts to a warm platter or plate. Slice, sauce, and serve immediately.
- Once you have everything set up (egg, panko, pan, cookie sheet), you can move things along like a production line very easy, but you may need a good sous chef to keep you supplied with egg wash and panko.
- Half breasts may work better for rolling, due to the monster chickens now being produced.
- When serving, one breast can easily feed two or more people. For a better presentation, slice the chicken into medallions.
- "Noisy chicken" due to all the pounding to flatten out the chicken.
- The sauce should hold together nicely when first made, but will separate if left for more than 20 minutes... still tastes great though.