Roxane’s Chicken Cordon Bleu

You will need:

Boneless Chicken Breast ( Regular chicken breasts though, not thin sliced! )

Ricotta cheese

Shredded Mozzarella cheese

Ham (any kind you choose will do)

Bread crumbs and eggs

Any spices you may like to add (Italian seasoning, salt, pepper, garlic powder or salt, paprika.  Any kind you like really)

 

It should take approx. 15-20 minutes to prepare.  Take the chicken breast and slice them down the side but just enough to stuff the chicken. Don’t cut it in half.  Now take the ham and place that on the open chicken breast. Usually on piece is enough but it also depends how big your ham slices are. Then take the 2 cheeses and put them in a bowl and mix them together. Take the mixture and place about a tablespoon and a half in the middle of the chicken and close it together.  I like to use tooth picks to hold it together but you can use what you want.  Now take the chicken and dip it in either water or beaten eggs to moisten the outside so you can coat it with bread crumbs. You also have to option of not breading it but it just adds more flavor. After that you have 2 options. You can take a frying pan and oil the bottom of the pan so it is covered and place the chicken in it on medium to low heat so it doesn’t burn but it gets a golden dark brown color. Check it after approx. 10-15 minutes and flip it if it has that brown look Then check it again in another 10-15 minutes to see if it is fully cooked. You may need to open it up alittle to make sure the inside is cooked as well. If not then keep checking it every 5 minutes so it doesn’t burn. Your also have the option of baking it. This way insures that is cooked fully but takes 35-45 minutes. Place in a pan on 325*F for approx. 40 minutes. Check it the last 5 minutes because it may need to cook for another 5 minutes after the approx. time. Also you can fry it a little to get a nice golden brown to each side and then through it in the oven for approx 20 minutes. This makes the bread crumb taste a little better since it is being fried in the oil a little before being back and it gets that pretty golden look to it! That’s about it though. It’s pretty simple. The cheese can be substituted or you can just take out the ricotta if you don’t like it. I don’t recommend using cheddar or Monterey jack or American or anything like that though. Mozzarella is definitely the best and the ricotta gives it a good taste as well. You actually don’t even really notice the ricotta that much if you only use a little bit of it with the mozzarella. I also found a sauce that tastes pretty good with it.

 

-----SAUCE-----

    1       can           (medium) crushed pineapple,

    1       c            Brown sugar

    1       T            Lemon juice

    1       T            Cornstarch

      1/2   c            Water

      1/4   c            Sherry

    4       T            Butter

 

 

prepare sauce by combining pineapple,

       brown sugar and lemon juice.  Cook on medium heat until bubbly;

       turn down heat to simmer.

  Add cornstarch with water slowly until slightly thick.

   Add sherry and butter. Serve hot over cooked chicken.

 

I made the sauce once from an online recipe and it’s not to bad actually. But you can also use a can of chicken gravy if you really need a sauce/gravy for it. Any questions feel free to email me!