One of my favorite foods - sort of a go-to if it is on the menu at a restaurant. It is always a little different. This one has a nice white wine sauce that I really like.
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Ingredients
6 skinless, boneless chicken breast halves
Dijon Mustard (optional)
6 slices Swiss cheese
6 slices ham
2 eggs
2 cups of breadcrumbs
2 tablespoons parmesan cheese
3 tablespoons all-purpose flour
1 teaspoon paprika
3 tablespoons butter
3 tablespoons of olive oil
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (or 1/2 cup chicken stock)
1 tablespoon cornstarch
1 cup heavy whipping cream
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Cooking Directions
Pound chicken breasts if they are too thick. Spread dijon mustard on one side of the chicken. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Brush on the beaten egg. Coat with breadcrumbs (mixed with parmesan cheese).
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon (or chicken stock). Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.
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Beat chicken thin
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Spread Dijon mustard thinly across underside of chicken
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Layer ham on mustard (I use a thin ham - it is easier to cut later)
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Layer cheese next (base number of slices on preference and size of chicken)
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Use toothpicks to fold chicken together.
Remember the number of toothpicks per slice - you have to pull them out later (I have left one or two in before). |
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Mix flour and paprika
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Coat chicken with flour
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Beat eggs in bowl with fork (1 egg for every 3 pieces)
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Brush eggwash on chicken
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Mix breadcrumbs and cheese
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Coat both sides of chicken
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Set chicken aside while butter / oil is heating
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Melt butter - add oil - heat on medium heat
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Add chicken to the skillet
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Turn after 7-8 minutes
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Turn again after 7-8 minutes. Add wine and chicken broth.
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Cover. Reduce heat and simmer for 30 minutes.
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Add corn starch
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And whisk together with heavy cream.
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Remove chicken - set aside to keep warm. Add cream/starch to the liquid in the skillet
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Bring to a boil.
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Serve warm (hot)
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Top with wine sauce.
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Chicken Cordon Bleu - The melted cheese (center) and wine sauce are amazing!
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