Chicken Cordon Bleu
The term “Cordon Bleu” (by itself) relates to a special order of French knights (originally a wide blue ribbon worn by members of the highest order of knighthood). Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes.
- 2 large skinless & boneless chicken breasts butterflied
- Dijon mustard as needed
- freshly ground black pepper to taste (I always use mixed peppercorns)
- ground Himalayan sea salt to taste
- 4 thin slices Black Forest Ham substitute prosciutto di Parma
- 4-6 thin slices Jarlsberg or as needed
- 2 tbsp. unbleached all-purpose flour
- 1/4 tsp. smoked paprika
- 1 large free-run egg beaten
- 3/4 cup Panko® breadcrumbs
- 1/2 tsp. Herbes de Provence or thyme and lavender
- 1/4 tsp. garlic salt
- 1 1/2 tbsp. unsalted butter melted
- 2 tbsp. canola oil or more if needed
- Preheat oven to 350ºF.
- Place a plastic sheet over the butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick.
- Spread Dijon mustard on the breast to cover the entire surface; season with freshly ground black pepper.
- Place 2 slices of ham on each breast and then cheese. Tuck in the ends from the outside and then roll it up as tight as possible.
- In a small bowl, season flour with smoked paprika; set aside.
- In a shallow bowl, beat an egg.
- In another shallow dish, combine breadcrumbs, Herbes de Provence, garlic salt and melted butter; stir to combine.
- Using a small sieve, dust flour mixture on the chicken then dip in beaten egg followed by the breadcrumbs mixture, pressing lightly. Transfer the coated chicken onto a plate and set aside.
- In an ovenproof skillet over medium-high heat, add oil. When it gets hot and shimmers, add chicken roulades and sear until golden brown including the ends; about 3 minutes.
- Transfer the skillet to the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF.
- Serve with Moroccan Couscous or Herb & Butter rice along with veggies.
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