chicken cordon bleu

Name: Chicken Cordon Bleu
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: French
Ingredients: 4 - boneless, skinless chicken breasts, approx. 6 oz. each; 4 slice(s) thick cut deli ham; 4 slice(s) yor choice of gryere or swiss cheese; 1 stick(s) butter, softened; 2 clove(s) garlic, chopped; 1 tablespoon(s) fresh rosemary; 1 tablespoon(s) fresh tarragon, leaves stripped; 1 - small handful of flat leaf parsly, coursely chopped; - salt and pepper; ## FOR BREADING & FRYING; 2 large eggs; 1/2 cup(s) bread crumbs; 1/2 cup(s) panko bread crumbs; 1/2 cup(s) parmesan cheese; - olive oil or vegetable oil for shallow frying

(1 RATING)

100 Pinches 1 Photo

Leslie Speed Dutton

Franklin, TX

Updated on Mar 6, 2013

This has to be one of my all time favorite ways to eat chicken. Before I learned to make it on my own, I had to depend on the frozen food section of the grocery store to get my fix. Your family and friends will be impressed! Great with homemade mashed potatoes and Leslie's Mushroom Sauce recipe. This freezes for two months.

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

4 - boneless, skinless chicken breasts, approx. 6 oz. each
4 slices thick cut deli ham
4 slices yor choice of gryere or swiss cheese
1 stick butter, softened
2 cloves garlic, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh tarragon, leaves stripped
1 - small handful of flat leaf parsly, coursely chopped
- salt and pepper
FOR BREADING & FRYING
2 large eggs
1/2 cup bread crumbs
1/2 cup panko bread crumbs
1/2 cup parmesan cheese
- olive oil or vegetable oil for shallow frying

How To Make chicken cordon bleu

Step 1

To make the compound butter; in a food processor, combine butter, garlic, salt, pepper and herbs until smooth. Transfer into a baggie and roll into a log. Put into the freezer to harden.

Step 2

Butterfly chicken breast, being careful not to cut all the way though. Open each piece and place between two pieces of parchment paper. Pound gently until thin. Season each cutlet with salt and pepper.
Step 3

Arrange a slice of ham and cheese on each breast. Top with a slice of herb butter. Fold flaps of chicken over to form a stuffed cutlet. Preheat oven to 275 degrees.
Step 4

Place the flour, eggs and panko in three separate dishes. Mix the Parmesan cheese with the panko. Coat each stuffed breast with flour, then egg, ending with panko/cheese mixture.
Step 5

Heat an even layer, about 1/8th of an inch, of cooking oil in the bottom of a skillet over medium to medium-high heat. Add chicken and cook for 4 minutes on each side or until deeply golden brown. Keep chicken warm in oven on wire wrack over a cookie sheet.
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