Chicken Cordon Bleu
Season 2; Episode 8

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Transient

Categories: Main dish, Poultry
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Yield Information
Number of Portions: 2
Quantity   Unit Ingredient
2   chicken breast halves without skin boneless
4 slices baked ham deli sliced
4 slices swiss cheese thinly sliced
2 cups flour  
3 large eggs beaten
1 cup half and half  
2 cups bread crumbs  
    The Edge see notes
1 tablespoon parsley chopped
    vegetable oil for frying
5 slices American cheese more if you like a thicker sauce
34 cup chicken stock  
34 cup heavy cream  

Trim the chicken breast of fat and the tendon (tough white gristle). Place the chicken on a cutting board and cover with plastic film. Pound with a meat mallet to get as close to even thickness as possible.


Remove the plastic and with the outer (skin side) down, place 2 slices of ham and 2 slices of cheese on each breast. 

Starting at the wide end of the meat, roll up as tightly as possible, tucking in the cheese and ham as much as possible. Place seam side down on a plate. At this point, if you have the time, cover the plate with plastic wrap and place in the freezer for about an hour. This will make breading easier. (If this is not possible, you can proceed with breading right away.)

Place the flour, mixed with a pinch of The Edge in one plate. Mix the half & half into the beaten eggs in a shallow bowl. Place the bread crumbs mixed with a pinch of The Edge and the chopped parsley in another plate. Line the three dishes up in a row. 

Using one hand for dry and the other for wet, place one rolled breast into the flour and roll around to completely coat the meat. PLace into the egg mixture, and using the other hand, roll around in the egg to completely moisten the flour. Lift out and place into the crumbs and using the dry hand, roll around to coat well with crumbs. 
Repeat the egg and crumb layers. Set the meat on a plate.

Preheat oven to 350°.

In a large deep saucepan, heat 2 to 3" of oil until it is 350°. Carefully lower each breaded breast into the oil. Oil should be bubbling moderately, but you don't want browning to happen too quickly. Turn heat up or down to maintain the temperature at 350°. 

When lightly browned, remove from the oil and place into a shallow baking pan. Place into the preheated oven for 10 to 15 minutes, or until internal temperature at thickest part of the meat is 165°.

"Supreme Sauce"
Heating 3/4 cup chicken stock, 3/4 cup heavy cream in a saucepan. Bring to a boil, decrease heat and add 5 slices of white American cheese. Whisk to melt cheese and combine ingredients. Sprinkle in a pinch of The Edge and stir to blend.

Remove from the oven, place on a cutting board and cut in half diagonally. Spoon some Supreme Sauce over the meat. Serve with sides of your choice. 

Description:
"Rolled chicken breast stuffed with ham and cheese."

NOTES :

1- Tri-mix is equal parts salt, pepper and granulated garlic.

2- Suggeted wine is chilled Lunetta Proseco.