Chicken Cordon Bleu

Cooking With Nick Stellino
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Ingredients:

4 boneless chicken breasts
4 thin slices honey-glazed ham
4 thin slices Swiss cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
3 eggs, beaten
1 1/2 cups plain bread crumbs
2 tablespoons butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1/8 teaspoon red pepper flakes
1/4 cup chopped shallots
1/2 pound mushrooms, sliced
1/4 cup sparkling or white wine
11/2 cups Chicken Stock
1 tablespoons soft butter mixed with 1 tablespoon flour
2 tablespoons chopped fresh Italian parsley
Serves 4
Printable Version
Cut a deep pocket on the side of each chicken breast almost to the edge of the back of the vreast, but being careful not to slice through. Stuff each breast with a slice of the ham and the cheese. Mix together 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the 2 tablespoons of flour. Coat the chicken breasts with the seasoned flour, pattinf off the excess. Dip the floured breasts in the beasten eggs and then roll them in the bread crumbs. Repeat this once more with each breast.
Preheat the oven to 350 F. Heat the butter and 2 tablespoons of the olive oil in a large saute pan set on medium-high heat until it begins sizzling and the butter starts to brown, about 2 minutes. Cook the breasts 2 at a time to get an even browning and a golden crust, about 2 minutes on each side. Place the browned breasts on a baking sheet and bake in the oven for 15 minutes.
While the chicken bakes, make the sauce. Add the remaining olive oil to the pan in which the chicken breasts were cooked and place over high heat. Add the garlic, red pepper flakes. Shallots and mushrooms and cook for 2 minutes. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock and the remaining salt and pepper and boil until the stock is slightly thickened, about 7 minutes. Remove the pan from the heat and stir in the butter-flour mixture to thicken the sauce. When the chicken is ready, transfer it to serving dishes, top with the sauce and sprinkle of the chopped parsley.
Wine Suggestion - Pinot Noir
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