Ingredients: |
Ingredients: 4 (7oz) boneless, skinless chicken breasts
1½ tsp kosher salt, divided, plus more for sprinkling
½ tsp black pepper, divided
12 thin slices Swiss cheese (4oz)
12 thin slices honey glazed ham (4oz)
¼ cup all purpose flour
1 large egg
1½ cup panko crumbs
Canola oil for frying
⅓ cup mayonnaise
⅓ cup sour cream
¼ cup fresh herbs (chives, tarragon, flat leaf parsley)
¼ cup buttermilk
3 Tbsp Dijon
¼ tsp kosher salt & pepper
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Directions: |
Directions:Preheat oven to 350º. Place an oven safe wire rack inside a rimmed baking pan and set aside. Place chicken between 2 sheets of parchment paper, use a rolling pin or mallet to flatten to ¼" thickness.
Place chicken breasts smooth side down. Sprinkle evenly with ½ tsp salt and ¼ tsp pepper. Place 3 pieces of Swiss cheese on each piece of chicken; Place 3 pieces of ham on top of the cheese. Fold each chicken breast in thirds like an envelope, over ham h cheese to seal. Secure with toothpicks.
Place flour, beaten egg and panko crumbs in 3 separate bowls. Stir remaining 1 tsp salt and ¼ tsp pepper into panko. Working with 1 chicken breast at a time, dip in flour, then egg and end with panko to coat. Place on prepared wire rack. Pour oil to a depth of ¼" in a large skillet and heat over medium heat.. working in batches, Place breaded chicken in hot oil; fry until golden brown, 2 to 4 min per side. Return chicken to prepared rack.
Bake in preheated oven until chicken is cooked through, 5 to 7 min until internal temp of 365º. Remove from oven. Remove toothpicks.
While chicken rests, make Dijon sauce. Whisk together the mayo, sourcream,herbs, buttermilk, Dijon and salt & pepper in a small bowl.
Spread Dijon sauce in a strip on a serving plate. Thick slice chicken breasts and lay on top of sauce. Serve |
This recipe for Chicken Cordon Bleu with Dijonnaise Sauce is from