Brad's not so chicken cordon bleu
I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. This dish turned out super tasty.
Brad's not so chicken cordon bleu
I took this classic french dish and gave it an Italian flare. Combined with steamed broccoli with swiss hollandaise sauce, and the first corn on the cob of the year. This dish turned out super tasty.
Cooking Instructions
- 1
Lay chicken skin side down on a cutting board. Filet the chicken breast so it is less than a half inch thick. keep the skin side. Reserve what you cut off for another use. Do this to all 3.
- 2
One at a time put chicken in a zip lock bag and beat with a malet or rolling pin until it is even thickness around a quarter inch. Do this to all 3.
- 3
Liberally sprinkle seasoning on both sides of one breast. Put on a plate. Stack another breast on top and sprinkle again. Stack last breast on top and sprinkle again. Let sit for half hour or so.
- 4
Place flour in a deep dish, bread crumbs in another, and in a third dish, combine cream and mustard.
- 5
Lay one breast out on a cutting board. Evenly spread 2 tbs mascarpone cheese on top. Place 4 slices of salami and 2 slices of provalone on top. Fold over in half. Secure with toothpicks
- 6
Grease a deep baking dish.
- 7
Dredge chicken in the cream mixture, then in flour, back in cream, then in breadcrumbs. Be sure to press crumbs into the edge that is open. This helps seal the cheese in. Place in baking dish. Repeat with all.
- 8
Bake at 425 for 15-20 minutes. Until internal temp reaches 150 degrees. Switch oven to hi broil. Broil until bread crumbs brown. Watch very carefully.
- 9
When done, remove from oven and let rest 5 minutes. Serve with whatever sides you like. Enjoy.
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