Thursday, September 6, 2012

Chicken Cordon Blu

Not the healthiest dish but super good nonetheless.

Ingredients:



Instructions:

Butterfly your chicken breasts. Place on cutting board with plastic wrap over and pound until 1/4 inch thick. Salt, pepper and sprinkle cayenne on both sides of breast.

Take out three shallow dishes. In the first one mix flour, salt, pepper, and cayenne. In the second beat two eggs and in the third one breadcrumbs.

Heat cast iron skillet with a little oil. Turn on oven to 350 degrees.

On the flattened chicken breast place ham then swiss cheese. Roll and tie with butchers twine.

Dust breast in flour. Move to egg then to breadcrumbs. Place in skillet and brown on all three sides. When you flip chicken to brown on fourth side immediately transfer to oven.

Cook until chicken is done about 20 minutes.

Sauce:

Sauté onions and garlic in butter salt and pepper. Once translucent add flour and whisk to make a slurry. Add cream. I have used half and half as well as nonfat milk. However, if you use milk make sure mixture never reaches a boil, it will make your sauce grainy. Stir. Add red pepper flakes, rosemary, and chicken stock. Simmer and stir until thickened.

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