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Wednesday, January 16, 2013

Chicken Cordon Bleu


Every Saturday I love to watch America's Test Kitchen and Cook's Country on PBS.  Oh sure, the recipes are always a little more work than others but so worth it.  My inner foodie geek is always hoping to learn something new!  A few weeks ago they made this recipe for Chicken Cordon Bleu. Now, my husband, who we shall call Special K, is not a fan of chicken but it seems that if you stuff it with ham and swiss and roll it in buttery bread crumbs he is able to um, choke it down.  Actually, he loved it and so did the rest of my family.  So much so that they scarfed it down before I could take a photo!  I love this method of making it which calls for cutting a pocket in the chicken breast instead of pounding it out and rolling it.  What do you know, they actually made something easier for once!  I hope you try this recipe.  It is super delicious!

Chicken Cordon Bleu
From 
April/May 2010
Serves 4 to 6
To help prevent the filling from leaking, use large, 8-ounce chicken breasts and thoroughly chill the stuffed breasts before breading. 

Ingredients

  • 25Ritz crackers (about 3/4 sleeve)
  • 4slices hearty white bread, torn into pieces
  • 6tablespoons unsalted butter, melted
  • 8thin slices deli ham (about 8 ounces)
  • 2cups shredded Swiss cheese
  • 4boneless, skinless chicken breast (about 2 pounds total)
  •  Salt and pepper
  • 3large eggs
  • 2tablespoons Dijon mustard
  • 1cup 

Instructions

  • 1. MAKE CRUMBS Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.
  • 2. STUFF CHICKEN Following instructions to left, top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels and season with salt and pepper. cut pocket in thickest part of chicken, and stuff each breast with 2 ham-and-cheese rolls. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.
  • 3. COAT AND BAKE Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.

    Enjoy!

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