Cordon Blue

A block of tofu
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Morning star Bacon ( vegetaria bacon)
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Salt and pepper

Directions

Preheat oven to 350 degrees F.

Lay the tofu between 2 pieces of plastic wrap. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the tofu and sprinkle a quarter of the cheese over the morning star bacon. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

chicken cordon blue new age

This decadent recipe was submitted by Behr to Allrecipes.com and I think it’s probably the best Chicken Cordon Bleu I’ve ever had. Behr writes that it’s “The standard Cordon Bleu swimming in a creamy wine sauce.” Sure it is, if standard means I’ve died and gone to heaven.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Prep Time: 15 Minutes
Ready In: 1 Hour
Cook Time: 45 Minutes
Servings: 6

Source

Ingredients

• 4 skinless and boneless chicken breast halves
• 2 slices of ham (or bacon. If using bacon you should precook it before wrapping the chicken)
• 4 slices of cheese (the one used in grilled cheese)
• 1 egg
• breadcrumb
• white wine
• olive oil
• salt & pepper

Preparation

1. Hold the cheese and the chicken together thanks to the ham / bacon (pre cook it a little) by wrapping it.
2. Mix the the egg with breadcurmbres, salt and pepper and dip the prepared chicken inside.
3. Store in the fridge for half an hour.
4. In a frying pan with a little olive oil, cook the chicken slowly on both sides in order for the cheese inside to melt.
5. At the end of the cooking, add a little a wine in the frying pan.

Serve with salad or french fries !