Thursday, April 16, 2009

Winner Winner, Chicken Dinner

I remember the first chicken cordon bleu I ever had. It was made with regular ham and American cheese. I remember enjoying it a lot, but looking back I can't really understand why, since the ingredients were generally sub-par. In any case, it planted a seed for chicken cordon bleu love. I recently tried Tyler Florence's version of this great dish and was really blown away. I will never try another recipe as long as I live. This is the one!! The prosciutto totally trumps regular ham and the crust is delicious! The panko really makes a difference.

Chicken Cordon Bleu
Serves 4

4 chicken breasts, skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay a slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Refrigerate chicken rolls for at least 1 hour to help chicken hold its shape before breading.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. Cut into roulades and serve.


Anonymous said...

Anything with GRUYERE gets my vote!!

Victoria Kabakian said...

Amen to that! :-D

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