Chicken Cordon Blue Recipe

Eventhough most of the time I enjoy eating out with my husband, I still think that homemade dishes are the best.

Today I want to share one of my fave chicken recipe:

Chicken Cordon Blue

4 double boneless skinless chicken breasts
8 slices deli ham (thin)
16 slices gruyere / 16 thin slices swiss cheese (I used ginger peach cheese this time)
1/4 cup flour + salt + ground black pepper
2 cups bread crumb/panko

2 tsp fresh thyme leaves

kosher salt
ground black pepper

1 teaspoon olive oil

3 eggs
2 teaspoons water

1.   Preheat oven to 350 degrees F.

2.   Lay the chicken between 2 pieces of plastic wrap.  
Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.  
Take care not to pound too hard because the meat may tear or create holes.

3.   Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.

4.   Tuck in the sides of the breast and roll up tight like a jellyroll.  Squeeze the log gently to seal.

5.   Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

6.   Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.

7.   Beat together the eggs and water, the mixture should be fluid.

8.   Lightly dust the chicken with flour, then dip in the egg mixture.

9.   Gently coat in the bread crumbs.

10. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

11. Cut into pinwheels before serving.

SAUCE:

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 chicken bouillon cubes
1 tablespoon dry sherry
1 tablespoon Dijon mustard
1/2-1 teaspoon Worcestershire sauce

1.    Combine last 5 ingredients in a large glass measuring cup.

2.    Heat to just warm in microwave to help dissolve bouillon.

3.    Melt butter in saucepan on low.

4.    Add flour and stir until smooth and bubbly.

5.     Add Milk mixture and heat.