101 Cooking For Two - Everyday Recipes for Two: CHICKEN CORDON BLEU - I planned it this time

Wednesday, January 13, 2010

CHICKEN CORDON BLEU - I planned it this time

Unlike my spontaneous Cordon Bleu last week, I planned this one. I decided to do the "stuffed" method instead of wacking it with the meat pounder and rolling it. That is an option if you want or need to take out aggression.  If you do the rolling method, use slices of cheese and ham. Dicing works better for stuffing.

(printable recipe)
Tools: small edged cookie sheet with rack. One large knife for chopping and several small knifes. Pam. Aluminum foil.

3 boneless skinless chicken breasts (because there are three in the package)
2 oz diced ham
2 oz diced swiss cheese
2 green onions
1 cup bread crumbs -panko or home made low carb
1/4 cup parmesan cheese shredded
1 egg
1/2 cup flour (I used a low carb type)
1 tsp onion salt
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil

1) Oven to 425 convection.

2) Heat a medium skillet on high with the olive oil. Add the bread crumbs and brown. I used low carb bread run through a food processor. 1 slice makes 1/2 cup of crumbs. If not low carbing then panko bread crumbs would be good.

3) Mix the flour, onion salt, garlic powder, salt and pepper in a large shallow bowl.  I use  breading pans from William-Sonoma. In a second pan/bowl separate the egg, keep the white, toss the yoke, add 1T water and whip with a fork. In a third pan/bowl place the browned bread crumbs.Add the parmesan cheese to the bread crumbs.
4) Line the pan with aluminum foil. Spray the rack pan heavy with Pam. It won't help the cooking but makes clean up better.

5) Prep the stuffing. Mince the green onions. Dice the Swiss cheese and ham together in 1/8-1/4 inch pieces. Toss together with the green onions.

6) Prep the chicken breast. Pat dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 1/2 inch long and deep into the thick side of the breast. Expand the pocket to extend into most of the breast. BE CAREFUL not to put a hole in your pocket.

7) Assembly: Stuff the chicken breasts. You could use a toothpick to close the pocket but I didn't and had no leaking. Dip in the flour mixture. Coat both sides and shake of the excess. Dip in the egg wash and then the bread crumbs. Place on rack.
8) Place on center rack of a 425 convection oven. Insert meat therommeter and cook until 180 internal temp. About 40-45 minutes.
Looks good served with the Green beans with red onion and bread crumbs.

Notes: The onion in the stuffing was very nice but the left over breast was to much onion. This is not a good left over dish anyways due to the coating.

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