blue ribbon delicious…

CHICKEN CORDON BLEU

How Many: about 4 servings

What you need to make the BLEU:

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup of panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

What you need to make the SAUCE:

• 2 cups of heavy cream
• 2 tbs. butter
• 2 heaping tsp. of Dijon mustard
• 1 tsp. dry mustard
• Dash of black pepper
• Salt (optional)

How to make the BLEU:

(first, the chicken)

1. Preheat oven to 350 degrees F.
2. Lay the chicken breast between 2 pieces of plastic wrap and using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
3. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
4. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.
5. Repeat with remaining chicken (you make want to stick it in the fridge for a bit, the chicken rolls are easier to handle when cold)

(onto the dipping and coating)

1. Season the flour with salt and pepper.
2. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
3. Beat together the eggs and season (make sure that the flour, the eggs and the crumbs are all seasoned…for a little thing called consistency)
4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
5. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.
6. Bake for 20 to 25 minutes until browned and cooked through.
7. Cut into pinwheels and serve.

(finally, la moutarde)

1. Melt the butter over low heat and blend in flour.
2. Gradually blend in cream, stirring well.
3. Add the Dijon and dry mustard.
4. Simmer for about 5 minutes or until thick.
5. Salt and pepper to taste.

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