California Farm Swiss Chard Chicken Rolls
Cordon Blue is stuffed chicken breasts with ham and cheese, but this one is stuffed with fresh winter vegetables inside a rolled up chicken wrap: swiss chard, minced shallot, young spinach, early tender young asparagus shoots, parma ham, tied with twine and skillet fried in butter. Served with a mild white sauce called bechamel with pepper and nutmeg on a bed of steamed spinach. Delicious.
California Farm Swiss Chard Chicken Rolls
Cordon Blue is stuffed chicken breasts with ham and cheese, but this one is stuffed with fresh winter vegetables inside a rolled up chicken wrap: swiss chard, minced shallot, young spinach, early tender young asparagus shoots, parma ham, tied with twine and skillet fried in butter. Served with a mild white sauce called bechamel with pepper and nutmeg on a bed of steamed spinach. Delicious.
Open in Cookpad AppSteps
- 1
Butterfly the chicken breast in two halves, like folding and envelope open. Put each breast half between plastic wrap and flatten out with wooden mallet. Rub with minced shallot, cover with swiss chard leaf.
- 2
Cover swiss chard with parma ham. Cover parma ham with spinach leaves, stems removed. Cover spinach leaves with asparagus tips, sliced.
- 3
Run twine lengthwise under center of chicken breast, starting at the tip, roll stuffing tight inside the chicken breast, secure center with twine, then secure ends.
- 4
Brown chicken roll in Tbs butter in skillet, then cover with lid, cook till asparagus feels soft, about ten minutes, set aside.
- 5
Make bechamel sauce: add butter to pan drippings. Add flour and stir till bubbly, about two minutes, add milk, stir till smooth, add cheese, bring to boil, add chicken roll, simmer till sauce is thick, lid on, about five minnutes.
- 6
While simmering, wash 2 portions of fresh spinach, put on one dinner plate, cover with wet paper towel, microwave 2 minutes, split over 2 plates, slice chicken roll in 4 discs, place on top of spinach, drizzle bechamel sauce over, serve. Enjoy.
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