CHICKEN CORDON BLEU

Preparation Time:


40 minutes

 

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Ingredients:

  • 4 boneless, skinless chicken breasts, about 4 ounces each
  • Salt and pepper to taste
  • 4 thin slices proscuitto or other lean ham
  • 4 thin slices Swiss cheese
  • 1 Fuji apple, very thinly sliced
  • 1 egg, beaten with a little water
  • 1/2 cup all purpose flour
  • 3/4 cup dry breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil
Sauce
  • 1 cup low-salt chicken broth
  • 3 tablespoons dry sherry
  • Pinch of thyme
  • Pinch of rubbed sage
  • 1 teaspoon chopped chives
  • 1 cup heavy cream
  • Salt and pepper to taste

Peparation:

Preheat oven to 350� F.
Place each chicken breast between 2 plastic wrap sheets and pound to 1/4-inch thickness.
Sprinkle with salt and pepper.
Place a slice of ham, then cheese and then apple on each breast.
Roll from the long end and secure with toothpicks.
Dip each roll first in the flour, then the egg wash,and finally the breadcrumbs.
Set aside.

Heat the butter and oil in a medium ovenproof skillet over medium-high heat.
Add the chicken and brown on all sides.
Place in the oven for about 20 minutes or until chicken is done.
Remove from pan and keep warm.

Meanwhile, make the sauce.
Pour the chicken broth and sherry into the skillet and cook over high heat, scraping up all the browned bits.
Add the thyme, sage, chives and cream.
Continue to cook until reduced and thickened, about 10 minutes, stirring often.
Taste for seasoning and add salt and pepper to taste.
To serve, remove toothpicks from the chicken rolls.
Place on individual serving dishes and spoon some sauce over and around each.

Serves: 4

 
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