The New Chicken Le Cordon BleuFrom mystic_river1 7 years ago
- 4 boneless, skinless chicken breasts shopping list
- 4 thin slices Black Forest or Westphalian ham or other smoky dry ham, cut into 2-inch x 4-inch pieces shopping list
- 4 slices gruyere cheese, cut into 2-inch x 4-inch pieces shopping list
- 1 dash salt shopping list
- 1 dash pepper shopping list
- 1/2 cup chopped fresh parsley shopping list
- 1/2 cup chopped fresh rosemary shopping list
- 1/2 cup chopped fresh sage shopping list
- 2 tablespoons olive oil shopping list
How to make it
- Gently pound chicken breasts, one at a time, between sheets of waxed paper or parchment paper with a rubber or wood mallet or the side of an empty wine bottle until they are very thin 1/4-inch thick and about 5 inches wide and 7 inches long.
- Season the top of each piece of chicken with salt and pepper.
- Lay a slice of ham and a slice of cheese horizontally along the bottom half of each breast, fold a 1/2-inch strip of each side inward and then fold the top over to enclose the filling completely.
- Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate.
- One at a time, put a filled chicken breast in the herb mixture, press to adhere as many herbs as you can, then turn and coat the other side with herbs.
- Coat all the breasts with herbs and set them on a plate until ready to cook.
- At this point they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.
- Heat oil in a large skillet or sauté pan over medium-high heat. Season the herbed, stuffed breasts with salt and pepper.
- When oil is hot, carefully lower chicken into pan, reduce heat to medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes. Turn the chicken over and cook on the other side until well browned and the chicken is cooked through, another 5 to 6 minutes.
- Transfer the chicken to a warm platter and serve hot.
The Cookmystic_river1 Bradenton, Florida
The Rating5 people
Sounds delicious! ^5a1patti in Salem loved it
Perfect! Will be on my table! :)noir in Boston loved it
The cooking time is rubbish. Don't know how you could be that wrong. I followed the recipe to the letter and had to double my cooking time. Sounds great, but go for a proper recipe if you want Chicken le Cordon Bleu because this will be a headache an...morepclark in loved it