Chicken Cordon Bleu with Truffle Chimichurri
Chef Connie
Rated 5.0 stars by 1 users
Author:
Chef Connie
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Hey everyone, Chef Connie here! Get ready to indulge in my classic Chicken Cordon Bleu – tender chicken breast stuffed with Swiss cheese and savory ham, all wrapped up in a crispy golden breadcrumb crust. Perfect for a gourmet dinner that's both elegant and comforting. Enjoy every delicious bite! 🍗🧀🥓
Ingredients
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1 pound chicken breast
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½ bunch mint
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½ bunch parsley
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1 bunch scallion
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⅓ cup breadcrumbs
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1 pinch dried thyme
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1 lemon
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1 ounce benton’s ham
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1 ½ oz. gruyere cheese
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1 egg
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¼ cup olive oil
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1 cup AP flour
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1 pinch red pepper powder
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Truffle Salt, to taste
Mise en Place 🔪
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Cutting board
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Knife
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Rolling pin or meat mallet
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Pan spray
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Sheet tray
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Plastic wrap
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3 medium size mixing bowls
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1 small mixing bowl
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Large saute pan
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Microplane or zester
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Paper towels
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Plate
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Parchment paper
Directions
Preparation 🥒
Preheat your oven to 400F. Set the chicken on a plate lined with paper towels to temper.
Pick and slice the mint and parsley. Slice the scallions and mix in a small bowl with the sliced herbs. Slice the cheese.
In a large saute pan over medium heat, toast the breadcrumbs and thyme mixture until GBD (golden brown & delicious). Set aside to cool.
Use paper towels to pat the chicken until dry.
Lay a piece of plastic over your work service. Set the chicken on top of plastic, giving each piece plenty of room to spread. Lay another piece of plastic on top. Use a rolling pin or mallet to evenly flatten until thin.
Season the chicken with Truffle Salt and lemon zest.
Lay two pieces of ham on top of each piece of chicken. Add three slices of cheese in the center of each, then roll into a roulade with the plastic wrap. Set in your refrigerator to chill.
How to Cook 🍳
Line a sheet tray with parchment paper and spray with pan spray.
Let's get our breading station ready: In one mixing bowl, beat the egg with water until it’s runny. This is your egg wash. Place the toasted bread crumbs in a second mixing bowl and the flour in the third bowl.
Unroll the chicken roll into the flour, then the egg wash and then into the breadcrumbs. Place, seam side down, onto the lined, sprayed sheet tray Repeat with the second roll. Transfer to your oven to cook for 15 mins.
Meanwhile, finish the chimichurri. In the bowl with cut herbs, squeeze in the juice from the zested lemon. Whisk in enough olive oil to make it spreadable. Season with Red pepper powder and Truffle Salt.
When chicken is cooked through, set aside to rest, then slice, and plate. Serve with a healthy dollop of chimichurri and enjoy!!!