My husband has a knack for putting things into a harsh reality. He's right...it's just a ham and cheese sandwich with chicken instead of bread. I can no longer call this dish by it's French name. Chicken Cordon Bleu in my house is now the plain old American translation: Blue Ribbon Chicken. Taste great either way though.
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| Blue Ribbon Chicken with Wild Rice. |
4 chicken breast, butterflied and pounded
8 slices of proscuitto or ham
8 slices of Swiss cheese
1/2 cup flour
2 eggs, slightly beaten
1/2 cup herb bread crumbs
1/2 cup panko breadcrumbs
2 teaspoons fresh thyme leaves
2-3 tablespoons olive oil
4 tablespoons butter
Salt and black pepper
1 tablespoon butter
Prep and Roll
Preheat oven to 350ºF. Take the chicken breast and butterfly it so that your chicken is longer and thinner. Lay the chicken between 2 pieces of wax paper. Using the flat side of a meat mallet (or a wine bottle will do just don't whack it too hard), gently pound the chicken to 1/4-inch thickness. Season with salt, pepper and thyme leaves. Lay 2 slices of prosciutto or ham on each breast then 2 slices of swiss cheese; leaving a 1/2-inch on all sides to help seal the roll. Using plastic wrap, tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Put immediately in the freezer. (If creating these rolls for dinner the next night, put in ice box over night. The goal is to get the chicken in it's shape so that it doesn't fall apart or come unrolled during cooking.)
Dredge and Dunk
Bowl 1: season flour with salt and pepper.
Bowl 2: Beat 2 eggs, with salt and pepper.
Bowl 3: Mix together breadcrumbs, panko, thyme leaves, salt, pepper and melted butter. The butter will help the outside turn brown. Take chicken out of icebox and dredge in flour, then dunk in the egg mixture and coat in the bread crumb mixture.
Cook and Serve
In a saute pan, heat the olive oil. When the oil is hot, add the chicken seam side down. Sear each side for 45 seconds, this step is for creating a golden crust only. Transfer to a baking sheet and stick in oven for 25 minutes. Test one roll to make sure it is cooked through. Cut into pinwheels before serving.
NOTE: Several times I have made this and after I slice it, the inside is not completely cooked! Don't Panic Instead of putting it back in the oven making the outside dry, go ahead and cut into pinwheels then give each piece a quick sear on both sides in a hot pan.
Preheat oven to 350ºF. Take the chicken breast and butterfly it so that your chicken is longer and thinner. Lay the chicken between 2 pieces of wax paper. Using the flat side of a meat mallet (or a wine bottle will do just don't whack it too hard), gently pound the chicken to 1/4-inch thickness. Season with salt, pepper and thyme leaves. Lay 2 slices of prosciutto or ham on each breast then 2 slices of swiss cheese; leaving a 1/2-inch on all sides to help seal the roll. Using plastic wrap, tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Put immediately in the freezer. (If creating these rolls for dinner the next night, put in ice box over night. The goal is to get the chicken in it's shape so that it doesn't fall apart or come unrolled during cooking.)
Dredge and Dunk
Bowl 1: season flour with salt and pepper.
Bowl 2: Beat 2 eggs, with salt and pepper.
Bowl 3: Mix together breadcrumbs, panko, thyme leaves, salt, pepper and melted butter. The butter will help the outside turn brown. Take chicken out of icebox and dredge in flour, then dunk in the egg mixture and coat in the bread crumb mixture.
Cook and Serve
In a saute pan, heat the olive oil. When the oil is hot, add the chicken seam side down. Sear each side for 45 seconds, this step is for creating a golden crust only. Transfer to a baking sheet and stick in oven for 25 minutes. Test one roll to make sure it is cooked through. Cut into pinwheels before serving.
NOTE: Several times I have made this and after I slice it, the inside is not completely cooked! Don't Panic Instead of putting it back in the oven making the outside dry, go ahead and cut into pinwheels then give each piece a quick sear on both sides in a hot pan.
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