Serves 4. Modified Cordon Bleu recipe with NO Bleu cheese component and added mustard sauce finish.
- Ingredients:
- 1 1/2 lbs – approximately 3 chicken breast halves, boneless, skinless
- 8 oz – gruyere, coarsely grated
- 8 oz – black forest ham, sliced (pruschetto slices optional substitute)
- Dredging ingredients:
- 1 cup – panko
- 2 Tbsp – butter
- 2 cloves – garlic, minced
- 1/4 tsp – cayenne
- 1/2 cup – flour
- 7 tsp – salt
- 1 tsp – ground pepper
- 2 eggs
- Pan Sauce:
- 2 Tbsp – butter
- 1 large shallot , ring sliced
- 2 cloves – garlic, diced
- 1/2 cup – dry white wine
- 2 Calabrian Chilis – sliced
- 1 Tbsp – Dijon mustard
- 1 Tbsp – sour cream
- 1/4 Cup – half & half
Preheat oven to 375F. Grease a cooking sheet lightly and set aside. Pound each breast half until approximately 1/4” to 3/8” thick. Cut in half (serving size) and add to each chicken – slice of ham, 1/6 of gruyere. Roll each chicken into a log and close with toothpicks.
In small pan melt butter, minced garlic, and 2 tsp salt over low heat. Remove from heat and mix in panko to combine. Set up egg wash station by combining 1 tsp salt with the 3 eggs mixed. Set up flour dredge station with mixed flour, pepper, and remaining 4 tsp salt.
Dredge a breast log in the flour to coat; dip in egg wash, and add panko coating. Set on cooking sheet and repeat until all chicken logs are panko coated and on cooking sheet. Bake in oven for 35 minutes and set aside to cool. Prep the pan sauce ingredients while chicken is in oven.