Today’s weekly recipe is quite appropriate seeing as today is National Chicken Cordon Bleu Day. It’s always struck me as the kind of dish you would find on a supperclub menu, a decadent and tasty entree. On with my version of this classic.
The name, cordon bleu, means blue ribbon in French, a coveted award of foods or chefs. The basic ingredients give room for some delightful variations. The list includes:
2 boneless, skinless chicken breast halves
2 slices of proscuitto
2 slices of Swiss cheese, preferably a good quality Gruyere
1/4 cup Panko style breadcrumbs
2 tbsp unsalted butter, divided
2 tbsp dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 lg egg slightly beaten, with 1 tsp water
1/4 tsp oregano
1/4 tsp paprika
Salt and pepper to taste
Like most recipes, the quality of ingredients can either make or break the recipe. If this is a special dinner, seek out the Gruyere. For an easy at home dinner, a grocery store Swiss cheese or even mozzarella can be substituted. Of course, modifications can be made to lighten the recipe up by substituting higher fat ingredients.
Preheat oven to 400 degrees. Melt 1 tbsp of butter. Mix with breadcrumbs, salt, pepper, and oregano. Set aside. Pound chicken breasts to 1/4 inch thickness. Salt and pepper. Place one slice of prosciutto and one slice of cheese toward one end of the chicken breast. Roll up and secure with toothpicks.
Dip chicken rolls in egg mix and then dredge in breadcrumb mix. Heat remaining butter in ovenproof skillet. Brown about 4 minutes on all sides. Place skillet in preheated oven for 10 minutes.
To make sauce, remove chicken rolls and keep warm. Add wine to skillet to deglaze, add chicken broth to skill, scraping up browned bits. Add warmed cream (to prevent curdling) to skillet. Reduce by half. Salt and pepper to taste.
To serve, place chicken rolls on dinner plates. Top with sauce. Sprinkle paprika over rolls. Serve immediately.