Chicken Cordon Bleu.

This has to be the best chicken I’ve created to date.  It was tender, juicy and just enough kick to bring the flavours to life.  I added a mushroom, garlic cream sauce just to push it over the edge to the point of decadence enough to spoil us forever for any other chicken cordon bleu. 

September 009

Preheat oven to 375 F.

I took chicken breasts and pounded them out fairly thin To about 1/2 to even 1/4 inch.  Then I dried them with paper towels.  I gently salted and generously peppered them.

Place on each breast a whole slice of lean ham, then place on the ham a whole slice of real Swiss Cheese folded in half.  Now as best you can, fold the chicken in half over the ham and cheese.  Pull and pat until you have as many holes there may be covered.  But don’t sweat it too much if it’s missing here and there a bit.  Do this for all of your breasts.

Prepare enough bread crumbs for the amount of breasts you are doing.  Generously add grated dried garlic, I used a whole tbsp. for two breasts, salt 1/2 tsp., 1 tsp. ground pepper, small pinch of cayenne, 1 tsp. of rubbed sage, good shot of dried oregano and any other dried herb or spice you really like.  Don’t skimp out on the herbs and spice unless you prefer a milder flavoured chicken cordon bleu.   Mix your spices well into the bread crumbs.

Dip your breasts through a mixture of whipped egg and 1 tbsp. milk.   And then press them into your bread crumbs until they are well coated.  Repeat until all the chicken is coated.

Now, heat up some real lard or peanut oil in a stick resistant fry pan, I use a ceramic one.  Doing two or three breasts at a time, nicely brown each piece on both sides.  Then place on a lightly greased baking pan.

Bake until done.  Use a meat thermometer, when you reach 165 F in each piece you are done.  Be careful not to over bake and let your cheese run out and your meat dry out. 

~Mushroom garlic sauce.  In the frypan you used for the chicken (do not clean it out) sauté a whole bunch of mushrooms in 1/4 lb. butter with minced onion.  After they are tender and a bit brown, add 2 cups of chicken broth and 1 tbsp. minced garlic (or more if you really love garlic).  Now bring to a gentle boil.   In a cup put in 1 tbsp. corn starch and 1/4 cup of water, mix these well.  Now whisk this into your pan, and whisk vigorously until mixture thickens.  Pour over each piece of chicken.  Enjoy!!!  Remember to click the picture to enlarge and get the best idea of what you will end up with!

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