Chicken Cordon Bleu with Hollandaise Sauce

This Chicken Cordon Bleu with Hollandaise Sauce will make a delicious dinner tonight!

4 boneless, skinless chicken breasts

4 thin slices prosciutto

1/2 lb. Gruyere, grated

1/4 cup all-purpose flour

salt and pepper

1 cup panko bread crumbs

4 sprigs fresh thyme, leaves only

1 garlic clove, peeled and finely minced

2 Tbsp. unsalted butter, melted

2 eggs

extra virgin olive oil

Preheat oven to 350 degrees.

Lay chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4 inch thickness.

Remove the plastic wrap and lay 1 piece of prosciutto neatly over the top of chicken breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight, like a jelly roll.

Squeeze the chicken log gently to seal and twist both ends to form a nice log. Repeat with remaining chicken breasts. Season the flour with salt and pepper.

Mix the bread crumbs with thyme, garlic, melted butter, salt and pepper.

Beat eggs and season with salt and pepper. Lightly dust chicken with flour, dip in egg and gently coat with bread crumbs. Lightly coat a baking dish with olive oil and transfer chicken into it.

Bake 20-25 minutes until browned and cooked through. Serve with Hollandaise Sauce and Fancy Broccoli.

Serves 4

 

Hollandaise Sauce:
4 large egg yolks
2 tablespoons lemon juice
1 tablespoon water
1 cup butter, melted
kosher salt, to taste

In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).

In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.

Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.

Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering — not boiling — water, whisking constantly, until the sauce mixture has thickened.

Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.

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