Friday, 5 July 2013

Chicken Cordon Bleu




Chicken Cordon Bleu is typically a breaded cutlet of veal, pork or chicken stuffed with ham  or prosciutto and cheese. I made this one with prosciutto and Boursin which is a garlic cheese similar to goat cheese. Simple but juicy and delicious.

You will need:

  • 2 chicken breasts- butterflied and pounded thin
  • 2 slices of prosciutto
  • 1 tbsp of Boursin or goat cheese
  • salt/pepper
  • 1/2 cup flour
  • 1 egg- beaten
  • 3/4 cup breadcrumbs - panko or regular
  • 1 tbsp Italian seasonings
  • olive oil for frying

Heat oven to 350 degrees F.


Step 1: butterfly each chicken breast by slicing through to almost cut into two pieces but stopping just before. Open the chicken up like a book then place a slice of plastic wrap over chicken and gently pound thin.


Step 2: place cheese and prosciutto on top of each breast. Fold back up and sprinkle over both sides with salt and pepper. 


Step 3: dredge in flour, then dip in beaten egg.

Step 4: mix breadcrumbs with Italian seasoning and salt and pepper. Coat each piece of chicken in breadcrumbs pressing to make sure breading sticks.

Step 5: in a large pan pour in enough olive oil to come up halfway up the chicken. Heat until chicken placed in pan sizzles. Cook on both sides until browned.

Step 6: place browned chicken on a baking sheet and bake at 350 degrees F for  15 minutes to make sure chicken is cooked through.


It is moist and juicy and you will want to try it again with different combinations.











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