CHICKEN CORDON BLEU

SERVES 4

This is easy enough for every day but elegant enough for a special occasion. And once you master the skill of pounding and rolling, the possibilities for the fillings are endless.

INGREDIENTS

4 boneless, skinless chicken breasts, about 4 ounces each

Salt and pepper to taste

4 thin slices proscuitto or other lean ham

4 thin slices Swiss cheese

1 egg, beaten with a little water

1/2 cup all purpose flour

3/4 cup dry breadcrumbs

1 tablespoon butter

1 tablespoon olive oil

Sauce

1 cup low-salt chicken broth
3 tablespoons dry sherry
Pinch of thyme
Pinch of rubbed sage
1 teaspoon chopped chives
1 cup heavy cream
Salt and pepper to taste

Preheat oven to 350° F. Place each chicken breast between 2 plastic wrap sheets and pound to 1/4-inch thickness. Sprinkle with salt and pepper. Place a slice of ham and then cheese on each breast. Roll from the long end and secure with toothpicks. Dip each roll first in the flour, then the egg wash, and finally the breadcrumbs. Set aside.

Heat the butter and oil in a medium ovenproof skillet over medium-high heat. Add the chicken and brown on all sides. Place in the oven for about 20 minutes or until chicken is done. Remove from pan and keep warm. Meanwhile, make the sauce. Pour the chicken broth and sherry into the skillet and cook over high heat, scraping up all the browned bits. Add the thyme, sage, chives and cream. Continue to cook until reduced and thickened, about 10 minutes, stirring often. Taste for seasoning and add salt and pepper to taste. To serve, remove toothpicks from the chicken rolls. Place on individual serving dishes and spoon some sauce over and around each.

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