5NEWS Grill: Chicken Cordon Bleu
Chicken Cordon Bleu
(using tenderized chicken breast tray)
4 tenderized boneless skinless chicken breasts
4 thin slices of black forest ham (from the deli)
1/2 pound of Swiss, gruyere, or your favorite cheese
1/4 cup all-purpose flour
1 cup Panko bread crumbs
4 sprigs fresh thyme, leaves only or 1tsp. dried thyme
1 clove garlic, peeled and finely minced
2 tbsp. unsalted butter, melted
extra-virgin olive oil
Preheat oven to 350 degrees
On a piece of plastic wrap, lay out tenderized chicken breast. Place one slice of black forest ham neatly over the top to cover the breast and sprinkle 1/4 of the cheese over ham.
Tuck in the sides of the breast and roll up tight, like a jellyroll, inside the plastic wrap. Squeeze the log gently to seal, then twist both ends tights to form a nice log.
Repeat with remaining chicken.
Season the flour with the salt and pepper. Mix the pink bread crumbs with the thyme, garlic, and kosher salt, pepper and melted butter.
Beat the eggs and season with salt and pepper.
Remove the plastic wrap. Lightly dust chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
Lightly coat a baking pan with olive oil and carefully transfer the chicken breasts onto it.
Bake 20-25 minutes until browned and cooked through.
Serve whole or cut into pinwheels.