Wednesday, April 6, 2011

Chicken Cordon Bleu

Chicken Cordon Bleu

2 8 ounce boneless chicken breasts
2 slices smoked ham (deli)
2 slices swiss cheese
1 egg beaten
1 tablespoon milk
1/2 cup flour
1/2 cup dry bread crumbs
salt and pepper
2 tablespoons oil or clarified butter

Mornay Sauce:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
salt and pepper
1 tablespoon parmesan cheese
1 tablespoon grated swiss cheese
1/8 teaspoon lemon juice or white vinegar
1 beaten egg yolk

Butterfly the chicken breasts and lay out, cut side up. Cover with plastic wrap and pound to even out the thickness, to about 3/8" thick. Lay the ham and swiss cheese slices on one side of each chicken breast, folding as needed to fit. Fold over the other side of the chicken to cover the ham and cheese. Use toothpicks to seal the edges (took about 3 per breast for me). Refrigerate until ready to cook.

Preheat the oven to 350 degrees.

Put the flour into a small flat dish and season with salt and pepper. Put the beaten egg and milk in a dish. Put the bread crumbs on a plate and season with salt and pepper.

Heat the oil or butter in a skillet over medium to medium high heat. Dredge each chicken breast in the flour mixture; shake off excess, then into the egg mixture, then into the bread crumbs. Place in the skillet and fry 3-4 minutes per side until medium brown.
Transfer the browned chicken breasts to a small baking pan and place into the oven. Bake for 20 minutes.

While the chicken bakes, make the mornay sauce:
Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Add the milk and cook and stir until thickened. Season with salt and pepper; lower heat and add cheeses. Stir until melted. Add a small amount of sauce to the beaten egg yolk whisking to combine, then add the egg mixture to the saucepan. Add the lemon juice or vinegar. Pour the sauce over the cooked chicken and serve immediately.

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