HOW TO COOK A DECONSTRUCTED CHICKEN CORDON BLEU

We love Chicken Cordon Bleu. We hate making it. You attempt to roll up a pounded chicken breast around some sliced ham and Swiss cheese, toothpick it together, bread it, then fry it and bake it. And most, if not all, of the cheese leaks out! Well, at least in my experience it does. So, I came up with a workaround that really works well!

You still need to pound out the breast and you still use sliced deli ham and Swiss cheese. But I also spoon on a little parmesan Dijon cream sauce at the end that really tops it off well.

You can use prosciutto instead of ham and Gruyere instead of Swiss, but that is your choice. This recipe serves 2-3 people.

Ingredients:

• One 8-10 ounce skinless boneless chicken breast, trimmed

• Kosher salt and black pepper

• Flour

• 1 large egg beaten with a little milk

• 1/2 cup panko crumbs

• 2 thin slices deli ham

• 2 slices Swiss cheese

• Olive oil

• Unsalted butter

• Chopped parsley

For the Parmesan Dijon Cream Sauce:

• 1 tbsp unsalted butter

• 1 tbsp flour

• 1/2 cup whole milk

• 1/2 cup low-sodium chicken stock

• 1/4 tsp garlic powder

• 1/2 tsp Dijon mustard

• 1/2 tsp Worcestershire sauce

• 1/4 grated parmesan cheese

Directions:

• Place about 1/2 cup of panko crumbs in a small food processor. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pulse a few times until it is a fine consistency. You can use regular bread crumbs and not bother with the processor.

• Butterfly the chicken breast, lightly coat with olive oil, and place between 2 sheets of plastic wrap, or, use a large freezer bag. Gently pound the breast halves until about 1/4 inch thickness. The olive oil help the breasts not split apart when pounding.

• Set up a basic breading station. Using flat bowls, place flour seasoned with salt and pepper in one bowl, an egg beaten with a little milk in one, and the seasoned bread crumbs in the other. Lightly coat a breast piece in the flour and completely pat off the excess, you don’t want a lot of flour. Dip in the egg mixture, turning and letting the excess drip off. Then into the bread crumbs turning and patting a couple times so it is evenly and completely breaded. Place on a dry plate and repeat with the other breast.

• Make the parmesan cream sauce. In a small saucepan over medium-low heat, melt the butter then add the flour and cooking, stirring, for about 1 minute. Whisk in the stock and then the milk and bring to a simmer, continue whisky until it comes to a simmer and it is thickened. You have just made a Béchamel Sauce!. Whisk in the Dijon, the Worcestershire, garlic powder, and parmesan. Heat through until everything is combined and the cheese has melted. Taste and reseason with salt and pepper as needed. Keep warm.

• In a medium to large non-stick skillet over medium heat, add 1 tbsp of olive oil then 2 tbsp unsalted butter.When the oil and butter is hot and not foaming any longer, carefully add the breaded chicken breasts, laying them down away from you so you won’t get splashed with hot oil. Cooking tip #37! Cook until golden brown, about 2 minutes, Then turn over and cook the other side until golden brown. Try to turn with a fork and your fingers on top instead of tongs as tong can scrape off some of the breading. It takes a little practice to do it this way, just keep your fingers out of the oil. Remove the breasts to a wire rack over and baking sheet. They won’t be entirely cooked as the oven will finish the cooking. Keep warm.

• Preheat the oven to 450 degrees.

• When you are read to serve, place a folded slice of ham on a breast then lay a slice of Swiss cheese on the ham. Sprinkle a little grated parmesan on if you want. Place in the oven until the cheese is melted and golden brown and the internal temperature of the chicken is 165 degrees.

• To serve, spoon some parmesan cream sauce on the plate and spread it around a bit. Then place the breast on the cream sauce and spoon a little more on top, not much as too much will make the breast soggy and ruin all the great breading work you’re done. Garnish with chopped parsley and provide a small ramekin of the sauce on the side. Server with Lemon Orzo Rice Pilaf or any other favorite rice side dish.