Chicken Cordon Bleu

Step 1

I get the chicken pounded, stuffed, and rolled when I have a little extra time.Then I wrap them individually in plastic wrap, store them in a container, and pop them in the freezer. They will keep for up to two months. (This is a great recipe to double!)The day before I want to make them, I take the amount I need out of the freezer and thaw the chicken overnight in the refrigerator.Then on the day I want to eat them, I just bread the prepared chicken and cook it. Anytime you can pull off something that looks and tastes gourmet on a weeknight without the stress of doing it start to finish is a win in my book.

Step 2

Mix the spices: In a small mixing bowl, combine the salt, garlic powder, and black pepper. You will use this spice blend later to season the breadcrumbs, flour, and chicken. Prepare the breading station and baking sheet: Prepare your breading station by arranging three shallow dishes in the following order: flour, beaten eggs, breadcrumbs. The breadcrumbs should be closest to your frying pan as that will be the final step in the process before frying. Add the chopped parsley to the dish with the breadcrumbs and stir to mix well. Season both the flour with a 1/2 teaspoon of the spice mixture. Season the breadcrumbs with 1/2 teaspoon of the spice mixture and the chopped fresh parsley. Set these aside while you prepare the chicken breasts. Place a cooling rack on top of a baking sheet and set it aside. This will allow hot air to circulate under the chicken, letting it bake on all sides without the risk of getting soggy. Marta Rivera Pound the chicken breasts: Place the chicken breasts between two pieces of parchment paper and use a meat mallet to flatten them to a 1/4-inch thickness. Marta Rivera Season and fill the chicken: Slather a teaspoon of mustard onto the flattened chicken breast, then season the meat with a pinch of the spice mixture. Slightly overlap two slices of the prosciutto in the center of the chicken. Place a baton (stick) of Gruyere on top of the prosciutto at one of the longer sides of the chicken. Marta Rivera Marta Rivera Marta Rivera Roll and secure the filling: Starting with the cheese side, roll the chicken over the cheese until the meat and cheese are fully encased in the chicken. If you can, try to fold the chicken over the ends of the cheese to prevent the cheese from oozing out during cooking. Use one or two toothpicks to secure the chicken bundle. Marta Rivera Marta Rivera Heat the frying oil and the oven: In a 12-inch skillet set over medium-high heat, bring the oil to 350°F. Heat your oven to 350°F. Bread the chicken: Lightly dredge the chicken bundles in the flour. Pat off any excess flour, and coat the floured chicken in the egg, allowing excess egg to drip off, then press the chicken bundle into the breadcrumbs to coat it completely. Marta Rivera Fry the cordon bleu; then finish it in the oven: Once your oil is hot, add the chicken to the pan. Fry the chicken for 5 minutes on each side. (You may have to do this in batches. Crowding the pan can reduce the oil’s temperature and leave you with a soggy crust.) Once the chicken breasts have finished frying, drain them on paper towels before transferring them to the cooling rack topped baking sheet, and place them in the oven for an additional 10 minutes. What's the Temperature of Cooked Chicken? READ MORE: Marta Rivera Marta Rivera Serve and slice: Remove the chicken from the oven and allow it to rest for 5 minutes before serving. The thrill of a chicken cordon bleu is cutting into the bundle, separating the pieces, and watching that glorious cheese ooze out. Serve the cordon bleu while hot with lemon wedges, mashed potatoes, and a simple green salad.