Tuesday, September 4, 2012
CHICKEN CORDON BLEU
With temperatures cooling down, it's time for good things in the oven! I have been wanting to try this recipe and so last night I had an opportunity to make it happen. CHICKEN CORDON BLEU is a delicious entree roulade stuffed with different ingredients. Perhaps you have made it or had it in a restaurant.
If you love to try new dishes, I suggest you keep some folders or make a list of things you want to learn to cook and bake. A small notebook is a great idea where you can mark off and date your accomplishments. The second time you do anything is a "piece of cake" after simple experience.
As you can see - this is chicken with a stuffing inside. You will need a meat mallet. Do not buy the cheap wooden ones as they aren't heavy enough to smash the meat and they aren't sanitary. You need a metal meat mallet with some weight in it.
This recipe came from the Nov/Dec 2007 issue of Southern Lady. I have used quite a few of their recipes and recommend this magazine highly! They referred to this recipe as FIRESIDE FOOD and I love that. I noticed in my photo gallery that it snowed the last 2 years here in the first part of October. The idea of fireside food is coming on fast now!
So here is what you need for this recipe: 1/4 cup olive oil, divided, 2 boneless, skinless chicken breasts, 3 Tb sour cream, 2 Tsp Dijon mustard, 1 1/2 tsp chopped fresh rosemary, 1 1/2 tsp chopped fresh thyme, 1/4 tsp ground black pepper, 1/4 cup chopped prosciutto (I used dried beef), 4 oz sliced brie, 1 cup flour, 1 large egg, beaten, 1 Tb water, 1 cup Japanese style panko bread crumbs
I also think 1/2 cup craisins would be really a nice addition here!
Preheat the oven to 350 degrees. pour 2 Tablespoons olive oil into a Pyrex 8 x 8 baking pan and set aside. Cut each chicken breast in half and flatten them on a board with your mallet.
In a small bowl, combine sour cream, mustard, spices and spread each flattened breast with this mixture. Sprinkle prosciutto in center with brie. Roll this up and secure with toothpick.
Place flour in shallow dish. In separate bowl, mix egg and water and beat with a fork. In another dish - place bread crumbs and 2 Tb. olive oil- mix. Dip rolled breasts in flour, then egg mix, then crumb mix and place in Pyrex dish, seam side down.
Bake, uncovered 35 minutes - check and return about 20 more minutes covered with foil.