Chicken Cordon Bleu

   Chicken Cordon Bleu

Chicken Cordon Bleu is definitely a classic chicken dishes served around the world. It is much easier to prepare than it may seem.
Serve with mashed potatoes with garlic and a side of fresh green beans

Ingredients

 
4    Chicken breast halves, skinless and boneless (~ 1 ½ Lbs)  Salt and pepper to taste
4    Slices            Ham or prosciutto (thin slices)
4    Slices            Gruyere or other Swiss cheese
1    Cup               Dry bread crumbs
¼   Cup               Parsley, minced
1    Tsp                Salt
½    Tsp               Black pepper
¼    Tsp               Dried oregano
1     Large           Egg
1     Tsp               Water
¼    Cup              Flour
1 ½ Tblsp           Butter
1 ½  Tblsp          Olive oil 

Procedure

 
- Remove any fat around the edges of the chicken and remove the white tendon running through each piece.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 3/8 inch thickness using a meat mallet or rolling
pin.
- Sprinkle both sides of chicken with salt, oregano, and pepper.
- Cover one-half of each chicken breast with 1 slice of ham (or prosciutto) and 1 slice of cheese. Leave space around the edges of the ham and
cheese.
- Fold each chicken breast in half over the ham and cheese and press the edges firmly together to seal. An 1/8” cut along the folded edge of the
breast will help prevent the pocket from opening during cooking.
- Mix the bread crumbs, parsley, salt and black pepper together in a wide shallow bowl.
- In another shallow bowl, whip together the egg and 1 Tsp water.
- Place ¼ Cup flour on a plate and press each chicken pocket into the flour, then dip into the egg mixture and finally coat with the bread crumb
mixture.
- Pat the crumbs with your fingers to make sure the crumbs stick to the chicken.
- Set aside on a plate while you heat the butter in a heavy skillet over medium-high heat until it turns golden brown - then, add the olive oil.
- Stir butter and oil together and place chicken pockets in the skillet.
- Cook until chicken is browned on both sides (3 to 4 minutes each side). Turn carefully so pockets do not break open.
- Drain on paper towels and serve immediately.

Servings: 4