Chicken Cordon Bleu

Chicken Cordon Bleu Dish Guide

Serves 4

For the Chicken

4 8-10 oz chicken breasts

4 thin slices of black forest or honey ham

4 slices of Swiss cheese

½ cup Italian bread crumbs

½ cup panko breadcrumbs

2 eggs

½ cup flour

4 t Dijon mustard

Salt and pepper to taste

2 T unsalted butter

2 T olive oil

Slice the chicken in half to butterfly it. Do not cut all the way through. Open both sides of the breasts like a book. If needed, roll or pound the chicken to flatten it out further. Season with salt and pepper and add 1 teaspoon of Dijon mustard and spread over chicken. Roll up one slice of ham along with one slice of cheese and place in the middle of the chicken breast. Fold the breast over to fully enclose the ham and cheese inside the breast. Seal the seam with toothpicks.

Add the flour to one bowl. Add the Italian breadcrumbs and panko to another and combine. In a third bowl add the eggs along with a splash of water and beat thoroughly. Coat the chicken completely in the flour then dip into the egg wash. Once coated, dip in the breadcrumbs until totally encrusted in the breadcrumbs. Set aside and repeat with remaining chicken.

Add the butter and olive oil to a large skillet over medium heat. Once hot, cook the chicken for 4-5 minutes on one side until golden brown. Turn chicken over and if all your breasts fit in one pan, immediately place it in a 375-degree F oven and cook for 15-20 minutes or until the chicken registers 160 degrees F internally.

If all your chicken does not fit in one pan, brown on both sides (4-5 minutes) in batches and then place on a sheet tray and bake as stated above.

For the Loaded Mashed Potatoes

1.5 lb Yukon gold potatoes

¾ cup heavy cream or half and half

4 T butter

¼ cup sour cream

6 oz grated cheddar cheese

4 slices bacon, cooked and crumbled

3 green onions, chopped finely

Salt and Pepper to taste

Cut the potatoes into similar size pieces and boil in salted water for 15 minutes or until fork tender. Drain and return potatoes to the pot along with the butter and heavy cream. Season with salt and pepper and mash to desired consistency. Stir in cheese until melted. Add the sour cream, bacon and green onions and stir to combine. Taste for seasoning and adjust as needed.

To serve, lay down a bed of the potatoes and place a chicken cordon bleu atop the potatoes. Garnish with more green onions and/or serve with a salad or green vegetable to contrast the richness of the chicken and potatoes.