Yeah right, a healthy chicken cordon bleu. Ok maybe I fudged just a little bit, but I still think my take on it was an out of the park success that left me licking the pan I cooked it in.
Traditionally, this dish is a breaded and pan fried and/or baked chicken breast filled with Swiss cheese and ham. I started by butterflying chicken breasts and seasoning with pepper. For the filling, I put strips of prosciutto (everything tastes good with prosciutto) and slices of Gruyere (my new favorite cheese). I sprinkled with dried parsley.
To form the stuffed pocket in the chicken, I rolled up the breasts and secured them with toothpicks. Since I didn't have breadcrumbs, I salted, pepper, and basted them in olive oil. I then seared them closed so that I could remove the toothpicks. Into the oven they went for only 17 minutes. OMG, the most delicious thing ever. I swear, I am forever going to make roasted chicken like this. It's possible that this could be the best substitution I ever made!
Anyways, after 5 minutes of cooking, I had the idea to lay cheese on the top of the breasts. I opened the oven door and quickly lay on the cheese. Good idea!
Served with my favorite olive oil-black pepper Indian rice. This was truly unforgettable. I never say this very often, but I am so talented!
No comments:
Post a Comment