Chicken Cordon Bleu (Chicken Breasts Stuffed with Ham and Swiss Cheese)

http://teriskitchen.com/poultry-recipes/chicken-cordon-bleu.html

Serves 2

Chicken Cordon Bleu is a French recipe that is simply rolled chicken breasts stuffed with ham and Swiss cheese. It is an easy main dish for a busy weeknight, but elegant enough for a special occasion or entertaining. Once you master the simple skill of pounding and rolling chicken or other meats, 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 prosciutto or other lean ham
• 4 thin slices Gruyere, Jarlsberg or other Swiss cheese
• 1 egg, beaten with a little water
• 1/2 cup all-purpose flour
• 3/4 cup dry breadcrumbs or panko
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon rubbed sage
• 1 tablespoon butter
• 1 tablespoon olive oil

   Sauce (see notes below)

• 1 cup low-sodium chicken broth
• 3 tablespoons dry sherry
• Pinch of dried thyme leaves
• 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. Season the flour with salt and pepper, and add the thyme and sage to the breadcrumbs. Dip each roll first in the flour, then the egg wash, and finally the breadcrumbs. If time permits, refrigerate for 30 to 60 minutes to help the crumbs adhere. If not, proceed with the recipe.

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 5 minutes, stirring often. Taste for seasoning, adding salt and pepper if needed. To serve, remove toothpicks from the chicken rolls. Place on individual serving dishes and spoon a little sauce over and around each.

Notes: For a lighter sauce, add a little more broth, omit the cream and reduce to the desired amount.

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