September ’10 – Week 3 – Thursday Dinner/Entree (to be served with green beans.)
Chicken Cordon Bleu, which means ‘blue ribbon‘ in French, is a classic roulade. This simply means that the meat has been rolled up around a filling. In this case, it’s tender ham and swiss cheese. My husband loves Chicken Cordon Bleu, and though my search for the perfect recipe marches on, this one is pretty darn good.
4-6 Chicken Breasts, beaten into thin paillards with a tenderizer or heavy pan
Thinly sliced Ham and Swiss Cheese
Salt & Pepper to taste
1/4 C Flour
1 C Panko
2 t Water
1 t Olive Oil
Preheat oven to 350°.
Lay out slices of ham and cheese on the chicken breasts, being careful to leave a margin around the outside so the breast can be sealed and no cheese will escape while baking. Tucking in the sides of the roll, roll up tightly, taking care to squeeze and seal up edges as you do. Employ toothpicks for the cooking process if they will not stay rolled up. This may become an issue especially during the breading process.
Season the flour with salt and pepper in a shallow dish. Dredge each chicken log in the flour mixture. Beat together eggs and water, dip each log in the egg mixture. Combine panko, oil and thyme, with salt and pepper. Gently roll each log in the breadcrumbs.
Bake in a baking dish for 20 minutes or until cooked through and golden brown.