Tuesday, August 4, 2009
Chicken Cordon Bleu & Creamy Parmesan Sauce
I've wanted to try making it for quite a while now- in fact I think I have 4 or 5 different recipes for it saved- but it looked so compicated. I finally decided to give it a try and I was surprised at how easy it was! Yes, it was a little more time consuming than my average workday-evening dinners but it was so worth the extra prep time. Simply, it was marvelous! Go! Make it! You will not be disappointed.
Chicken Cordon Bleuprint this recipe
4 chicken breasts, pounded thin- about 1/2 inch thick
4 slices of deli ham (I used quite a bit more. I did a double layer of ham on each breast. I'm glad I did.)
4 slices of swiss cheese (Ditto this, I used a bit more)
salt & pepper
1 T water
1/2 C bread crumbs
1/2 C panko bread crumbs
1 tsp dried thyme
Pre-heat oven to 375°
Pound the chicken thin, to about 1/2 inch thickness. Be careful not to tear the chicken. (Note: my chicken looked slightly mangled after Brian was finished pounding it. Oops. But it still worked)
Season the inside of each breast with salt and pepper. Layer the ham & swiss on the chicken breasts and roll them up tightly. Secure with a toothpick. Place each rolled breast into a lightly oiled pan. (I used a 13x9 glass pan)
Mix the egg w/the water and place in a small bowl. Place the flour in another bowl and in a third bowl mix both styles of breadcrumbs with the thyme.
Dredge each breast through the flour, then dip in the egg, then coat with bread crumbs. Place back in the pan to bake.
Bake for 40 minutes, turning on the broiler for the last minute.
Creamy Parmesan Sauce
1 T butter
1-2 cloves of garlic, chopped
1/2-3/4 C half and half (I used heavy cream since it's what I had already opened)
1/2 T cornstarch
splash of white wine
salt & pepper
~1/3 C shredded parmesan cheese
Melt the butter in a small sauce pan, then saute the garlic for a minute or two. Add in a splash of wine and continue to simmer for another 1-2 minutes.
Whisk together the half-and-half with the cornstarch. Slowly pour into the sauce pan and mix until it is smooth and thickened.
Add the cheese, salt and pepper to the sauce pan and cook until melted.
Drizzle the sauce over the breasts just before serving.
Source: Mary Ellen's Cooking Creations