ULTIMATE CHICKEN CORDON BLEU - TYLER FLORENCE
Make and share this Ultimate Chicken Cordon Bleu - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lay each breast between layers of plastic wrap. Carefully pound chicken out to 1/4" thickness. Remove top layer of plastic wrap. Place a slice of prosciutto on chicken, and top with gruyere. Roll chicken into a tight pinwheel using plastic to help. Twist both ends of plastic wrap in opposite directions to make a tight cylinder. Repeat until all 4 breasts are done. Refrigerate at least 30 minutes until chicken firms up.
- In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, place panko. Add salt and pepper to each dish and stir well. Add thyme, garlic and melted butter to panko and stir well.
- Unwrap chicken rolls. Gently roll in flour, then tap off excess. Dip in egg on all sides, then roll in panko until well-coated. Place rolls in large casserole dish. Drizzle with olive oil. Bake at 350°F for 20 minutes until golden brown. Let rest 3-5 minutes. Slice each roll into 4 slices before serving. Serve with Roasted Chicken Jus (see recipe elsewhere on this site).
Nutrition Facts : Calories 617.7, Fat 32.9, SaturatedFat 16.3, Cholesterol 251.8, Sodium 501, Carbohydrate 26.1, Fiber 1.4, Sugar 2.1, Protein 51.8
TYLER FLORENCE'S CHICKEN CORDON BLEU
This is one of DH's favorite chicken dishes! The Panko bread crumbs makes the coating crispy and great!
Provided by katie in the UP
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- Tuck in the sides of the breast and roll up tight like a jellyroll.
- Squeeze the log gently to seal.
- Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
- Mix the breadcrumbs with thyme, kosher salt, pepper, and oil, the oil will help the crust brown.
- Beat together the eggs and water, the mixture should be fluid.
- Lightly dust the chicken with flour, then dip in the egg mixture.
- Gently coat in the bread crumbs.
- Carefully transfer the roulades to a baking pan and bake for 20-30 minutes until browned and cooked through.
- Cut into pinwheels before serving.
Nutrition Facts : Calories 480.6, Fat 25.6, SaturatedFat 12.6, Cholesterol 187.6, Sodium 785.1, Carbohydrate 14.1, Fiber 1.1, Sugar 1.1, Protein 46.2
CHICKEN CORDON BLEU
Steps:
- Preheat oven to 350 degrees F. 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. 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. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
- Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.
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