Thursday, April 23, 2009

Chicken Cordon Bleu

Serves 6

6 Chicken Breast Halves
Creole Seasoning, to taste
6 Slices Ham (Black Forest is great)
6 Slices Swiss Cheese
3 1/2 cups Bechamel Sauce (click to view recipe)
1/2 cup Parmesan Cheese, divided
3/4 Tablespoon Dijon Mustard
1 Cup Flour
2 Teaspoon Creole Seasoning
1/2 Teaspoon Garlic Powder
1 Cup Panko
1 1/2 Teaspoons Fresh Thyme Leaves or 1/2 teaspoon dried
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kosher salt
1/4 Teaspoon Ground Black Pepper
2 Eggs, Beaten
2 Teaspoons Water
Extra Virgin Olive Oil, Drizzled
Dried Parsley Flakes

  1. Preheat oven to 350 F.
  2. Toast Panko breadcrumbs in oven for about 8 minutes.
  3. Slice pocket in breasts. Season with Creole seasoning lightly.
  4. Cut ham and cheese into ribbons.
  5. Mix about (+ or -) 1/2 cup of Bechamel, 1/4 cup Parmesan cheese, and Dijon mustard. Add to cheese and ham mixture (you want this mixture on the firm side; not soupy).
  6. Divide mixture into 6 equal parts and stuff chicken pockets.
  7. Season flour with Creole Seasoning and garlic powder.
  8. Mix breadcrumbs with thyme, garlic powder, kosher salt, pepper, and remaining 1/4 cup Parmesan.
  9. Beat eggs and water.
  10. Lightly dust stuffed breast halves with flour, then dip into egg wash, and then gently coat with Panko.
  11. Place breasts on baking sheet, drizzle with olive oil, and bake for at 30 min or until browned and internal temperature is 160F.
  12. Serve each breast atop 1/2 cup Bechamel sauce.
  13. Dust with a little dried parsley.
NOTE: You can also use store-bought Bechamel.

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