Sunday, March 25, 2012

Chicken Corden Blue Italian Style

Preheat oven 350   "le cordon bleu" just means "the blue ribbon." Or Blue Ribbon Cook.

  • 1/4 cup  chicken broth
  • 5 teaspoons butter (melted)
  • 1 medium garlic clove (minced)
  • 1/2 cup Italian breadcrumbs
  • 1 tablespoon grated Parmigiano cheese
  • 1 teaspoon paprika (optional)
  • boneless chicken breast halves (skinless)
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon oregano (you can use fresh)
  • 1/4 teaspoon  ground black pepper
  • 4 thin slices prosciutto (you can use ham instead of prosciutto) 
  • 1/4 cup shredded  mozzarella cheese
  • Cooking spray
  1. Heat broth in a small pan at medium heat, about 15 seconds or until warm. Stir in butter and garlic. Combine in breadcrumbs, Parmigiano cheese and paprika in a medium deep bowl; set aside.
  2. Place each of your chicken breast half between 2 sheets of  plastic wrap, and pound each to 1/4-inch thickness with a meat mallet or your rolling pin. 
  3. Sprinkle both sides of each chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto or ham and 1 tablespoon mozzarella. 
  4. Now take each breast half like a jelly-roll then take each one and dip each roll in chicken broth mixture and then roll  in your breadcrumb mixture. 
  5. Place each chicken breast, the seam facing side down, in an 8 or 10-inch square baking dish, coat the dish first with cooking spray. 
  6. Take your  remaining broth mixture and pour over chicken. 
  7. Bake at 350° for 30 minutes making sure tops are golden and juicy.

No comments:

Post a Comment