Ultimate Chicken Cordon Bleu
(from the Show: Tyler's UltimateEpisode: Ultimate Cordon Bleu
4 chicken breasts skinless and boneless
8 thin slices prosciutto di Parma
1/2 pound Gruyere, grated (I used baby Swiss because I couldn't find regular Gruyere)
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper (I used about a teaspoon of salt and 1/2 teaspoon pepper total)
1 cup panko bread crumbs (these are in the bread crumb aisle. They're so much crunchier and better than plain ones)
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced (HINT: Tyler grated his with a microplane, which makes it itty bitty and then you don't get garlic chunks on the outside of the chicken breasts)
2 tablespoons unsalted butter, melted
Extra-virgin olive oil
PREP: START ONE to ONE AND A HALF HOURS BEFORE YOU WANT TO COOK (so serving at 5:30, start this around 3:30). Cook time all totaled is about 35-45 minutes.
On a cutting board, lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. 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. 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. Repeat with remaining chicken. (HINT: This was a fabulous way to do it. The chicken gets all tight, like a sausage, and when you are done, REFRIGERATE THE BREASTS FOR 30 MINUTES TO AN HOUR...that helps it all stay together later. No need for toothpicks!!!)
After removing chicken from fridge, preheat oven to 350 degrees. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. (MY HINT: I USE THREE PIE PLATES...MAKES IT MUCH EASIER TO DREDGE)
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Cook the chicken on all sides, about 3-5 minutes per side, until lightly browned. Then lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
(The steps of refrigerating the breasts and also sauteeing them to brown them are omitted from the online recipe. These are vital...the chicken will dry out in the oven before it gets browned if you don't saute it, and it'll fall apart if you don't do the refrigeration).
Remove from oven, let sit five minutes. Serve with Cherry Chutney
Shirley's Cherry Chutney
2 cups fresh cherries, pitted
1/2 cup red wine vinegar1/2 cup wine (I used white, though I would have preferred red, just didn't have any red opened) 2 tablespoons balsamic vinegar 1 cup sugar 1 teaspoon freshly grated ginger (I use a microplane) 1/2 teaspoon chili powder (adds the right amount of spice to the chutney)
1/4 teaspoon fresh ground black pepperdash red pepper Put all ingredients in a saucepan. Bring to a boil, then reduce to a simmer until mixture is thickened and cooked through--about 30 minutes to an hour, depending on how big your cherries are and what you consider simmer ;-)
My tummy is full right now, but I'm already looking forward to leftovers at lunch ;-) My son loved this, DH loved it (DD was out for the night and missed this dinner). A hit all around, even if it's a bit of work.