"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
It seems like I’m on an American cuisine kick lately. It’s been a summer for burgers, meatloaf, pulled beef sandwiches, and cole slaw. Here’s another bit of Americana: Chicken Cordon Bleu, a.k.a. Blue Ribbon Chicken. This is for one of those dinners when you want to go all out, indulge, and enjoy! It’s for a night when you want an easy, gluten-free meal that has all the taste of a delicious dinner out. It’s for getting J to start talking about the upcoming meal days in advance and making him dream of cheese and prosciutto stuffed chicken during the nights. Okay, that last part was true but it might not happen for you guys. Suffice it to say that J was VERY excited about this meal.
What you need:
What you do:
Preheat oven to 350 degrees Fahrenheit.
Crack the egg into a bowl and whisk.
On a separate plate spread flour and mix in garlic, sea salt, and thyme.
Drizzle olive oil on the bottom of a glass baking pan.
Slice the chicken breasts in half along the widest part. Please don’t cut yourself, I’ll be sad for you (plus I don’t like blood). Using the smooth side of a meat mallet, flatten the chicken breast to about ¼ inch thickness. I purchased some thin sliced chicken breasts and was able to skip this step.
Lay a slice of prosciutto over top of chicken and then spread 1 oz. of cheese over the prosciutto. Tightly roll the chicken breast, dip completely in the egg, and coat in flour mixture. Place in glass pan. Repeat with other 3 fillets.
Bake for about 30 minutes or until chicken is thoroughly cooked (no pink remaining). Remove and let cool for 15 minutes. Serve and enjoy!
I was shocked at how simple this recipe was. It was ready to pop in the oven as soon as the preheat phase was over. Chicken cordon bleu can be a little rich so I paired this with a Pinot Grigio, something a bit fruity and light to cut through the heaviness and full flavor of the dish. We also made up a fresh green spinach salad topped with chopped onions, tomatoes, mushrooms, red pepper, parmesan cheese, and a drizzle of balsamic vinegar and olive oil. So very yum!