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Chicken Cordon Bleu 2
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6 large chicken breasts
6 THICK slices Boars Head Honey Ham
6 Slices (Medium thickness)Quality Montery Jack cheese
2 eggs
2 cups Italian style bread crumbs
1/4 cup grated parmesean cheese
1/4 cup olive oil
Box of toothpicks
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Preheat oven to 350 degrees F.
Combine bread crumbs and parmesean cheese in small bowl, and toss to blend.
Beat eggs in small bowl.
Prep olive oil in a skillett under medium-high heat, or approx 300-350 degrees F.
Place chicken breasts, one at a time, in between 2 pieces wax paper, and roll them out with a heavy marbel roller (if you do not have one, a wooden roller and a lot of elbow grease will do the trick until breasts are approx. 1/4-3/8 inch thick. Place 1 slice of honey ham, and 1 slice monteray jack cheese inside each breast.
*** Fold breast over itself and re-fold edges of chicken onto itself (To keep from an ingredient slide) And pierce shut with about 4 toothpicks per breast.
Dip breasts in egg, and then into breadcrumb/ parmesean cheese mixture.
Place breaded chicken breasts in oil to sear surface only, flip. (Approx 2 minutes on each side)
Place seared breasts into cermaic dish and place in 350 degree F. oven for approx 15-20 minutes, or until internal temp reaches 200 degrees F.
Serve hot.
*** If you are familiar with sear sealing food, cook the edges together using a chef's butane torch, this is for advanced cooks/chefs only.
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Preparation Time: 1/2 hour |
Serves: 6-8 |
| Recipe Origin: France |
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Submitted by: |
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Nick
Rhode Island
United States |
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| This recipe has been viewed 5025 times. |
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