CHICKEN CORDON BLEU:
4 skinless, boneless chicken breasts
4 slices Kretschmar® Swiss cheese
4 thin slices Kretschmar® off-the-bone Ham
1/4 cup all-purpose flour
1 egg; beaten
2 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken stock
1/2 cup heavy whipping cream (at least 36% fat)
4 oz Olive Oil (Not Extra Virgin)
Pinch Salt and Pepper
¼ Tsp. Granulated Garlic and Oregano
Pound chicken breast to 1/4-inch thickness.
Sprinkle each piece on both sides with salt and pepper.
Place 1 cheese slice and 1 ham slice on each breast.
Roll up each breast (using toothpicks) to secure if necessary.
Dredge each in flour, shake off excess, then in egg and finally in bread crumbs (Standard Breading Procedure).
Place in refrigerator 20 minutes to assist bread crumbs in adhering to the chicken breasts.
Place seam side down in sauté pan that has 4 oz. olive oil (Not Extra Virgin) and 4 oz. butter per piece of chicken.
When browned on both sides, place chicken breasts in 350-degree F oven.
Bake at 350°F for 35 minutes or until juices run clear, and internal temperature reads 165 degrees F.
In a saucepan, combine chicken stock whipping cream; season to taste (salt, pepper, garlic, oregano).
Slice Chicken Cordon Bleu on a bias into 2 pieces.
Pour on to plate or over chicken.Recipes | April 7th, 2010