Chicken Cordon Bleu
Emeril pushes forward on his live cooking challenge with chicken cordon bleu from "Emeril 20-40-60."
Chicken Cordon Bleu
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Chicken Cordon Bleu
Emeril pushes forward on his live cooking challenge with chicken cordon bleu...
![Chicken Recipes from "The Martha Stewart Show"](/sites/files/marthastewart.com/imagecache/img_m/3097_012808_chicken_vert.jpg "Chicken Recipes from "The Martha Stewart Show"")
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The Martha Stewart Show, November 2009
- Prep Time 25 minutes
- Total Time Less than 40 minutes
- Yield Serves 4
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Ingredients
- 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces sliced Swiss cheese (4 to 6 slices)
- 4 ounces thinly sliced prosciutto or Black Forest ham
- 1 cup all-purpose flour
- 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 2 large eggs
- 2 tablespoons milk
- 1 cup fine unseasoned dried breadcrumbs
- 3 tablespoons olive oil
Directions
- Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
- Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place breadcrumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
- Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
- Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.
I made this twice, and it was quite good. However, the chicken breasts I used were a little too thick, so I couldn't taste much of the cheese or prosciutto, so I suggest you use thinner chicken breasts. Also, I had a hard time getting the breading to stay on, even though it was delicious.
This was quite easy to make and very good. I added some corn meal into the flour mixture to give it more crunch in the end, and that really worked. The size is quite large, each piece was enough for 2. I would make it again.
I made this and it is a lot better than the frozen one I'm use to. Pretty easy to make too.