Monday, March 9, 2009

Chicken Cordon Bleu

Recipe extracted from Emeril Green TV show.

Ingredients:
  • 2 pieces of chicken breasts
  • 2 pieces of ham
  • 2 pieces of provolone cheese
  • some strings (approximately 2 ft long)

For the sauce:
  • 1 onion, diced
  • 1 clove of garlic, chopped
  • some thyme (if any)
  • 2 tbsp all-purpose flour
  • 1 cup of chicken broth
  • salt and pepper
  1. Start slicing the chicken breast carefully. Butterfly the chicken breast laying flat, slicing it sideway but NOT all the way. Leave the end attach, you want the chicken breast wide open to cover all the cheese and ham. Cut the chicken breast so that it opens like a butterfly.
  2. Place the ham first and then the provolone cheese in the middle of the chicken breast open part.
  3. Then use the chicken breast and wrap the ham and cheese. Make sure it is all wrapped without letting the inside ingredient expose. That way you will prevent the cheese from melting out while it is cooking.
  4. After you hold the ends of each part of the chicken breast together, use the string to tie. Start by criss-crossing, tying it as tight as possible, then criss-cross another way. You should have 8 sides of strings covering each part of the chicken breast.
  5. In low-medium heat with some olive oil, pan-fry the chicken for 6 minutes each side.


For the sauce:
  1. After the chicken breast is done, let it rest for one minute to let the cheese firm a little and the juice flow.
  2. In the same pan, add about a tablespoon of olive oil and stir-fry the diced onions, garlic and thyme.
  3. Until the onions are fragrant, add the flour and cook for 2 minutes to let the flour dissolves with the oil. If it looks dry, add a bit more oil.
  4. Then stir in the chicken broth and let it come to a boil. Simmer for about 3 minutes or until thickens.
  5. Add salt and pepper to taste.
  6. Pour over the chicken and serve warm, garnish with flat leaf parsley.

Suggestion serving:

Wild Rice or Beer Bread

Carrots/Broccoli

1 comment:

Me said...

i LOVE this. thanks for the recipe