Classic Chicken Cordon Bleu. This post was inspired by an old episode of Tyler Florence, one of my favorite TV chefs. Years ago this dish was a restaurant standard, but you don’t often see it anymore. I have never been happy with my attempts to make this old favorite at home. Despite toothpicks and miles of cooking twine the bundles fell apart in the oven, cheese oozing out all over the place. After watching this show I learned one simple technique that made this dish a huge success. The link to the original episode can be found below.
Dinner for Two:
- 2 boneless chicken breasts
- 1/8 lb. thin sliced prosciutto
- 1 cup shredded gruyere cheese
- 1/3 cup egg whites
- 1/3 cup flour seasoned with paprika
- 1/2 cup whole wheat seasoned breadcrumbs
- cooking spray
Pound the chicken breasts between 2 sheets of plastic wrap to less than 1/2″ thick.
Layer the chicken with slices of prosciutto and shredded gruyere.
Now for the trick! Roll up the chicken using the plastic wrap as a guide, then twist the ends like a sausage casing. Refrigerate for at least 1/2 hour.
Set up breading trays with the flour, egg whites and breadcrumbs.
Gently unwrap the chicken bundles, roll them in the flour, then dip in the egg white, and finally roll in the breadcrumbs.
Set the bundles seam side down in a baking dish coated with cooking spray.
Bake for 25 minutes at 350º.
The bundles held together nicely, just a little cheese peaking out at the ends. Rest 5 minutes before slicing.
To make the sides shown here, toast 3 oz. of quinoa in 1 tbsp. butter for 1 minute, then simmer in 1 cup chicken broth seasoned with garlic pepper until absorbed, about 15 minutes. Cut matchsticks of zucchini, summer squash and carrots, toss with olive oil, salt and pepper and roast for 30 minutes at 350º.
The chicken was moist and delicious, as good as any restaurant version!
See the inspiration recipe here:
The Extruded Noodle ©