local chicken, some thick cut ham, and Swiss cheese……
What can I make with these……
It’s cold, it’s snowy……I seem to be remembering college up north….
Oh, chicken cord en bleu, of course!
All these ingredients were floating around the fridge right in front of me, just begging to come together for dinner, how could I not think of this dish!
The university use to make a sub-sandwich version of this that was not very elegant, but never-the-less, it was cheesy, meaty, and deep fried….a college students’ dream, and a hearty meal at the end of the day when you were cold and tired.
If you take your time with this dish, it can be quite easy and rewarding. I did not deep fry mine, even though the thought crossed my mind a few times.
Pairing this with some pan roasted asparagus and pan fried crispy rosemary potatoes makes for a nice dinner.
Chicken Cord en Bleu
2 double chicken breasts , skinless and boneless Sea salt and freshly ground black pepper 4 medium thick slices ham 6 thin slices Swiss cheese 1 teaspoon of fresh thyme leaves or 1/2t dried 1/4 cup flour 1 cup panko bread crumbs 3T olive oil 1 egg 2 teaspoons water
- Preheat oven to 350
- Trim, pat dry, and cover chicken with plastic wrap
- Gently pound chicken in to a 1/4″ thickness, taking care not to tear the flesh
- Lay 3 slices of cheese and 2 slices of ham on each breast, leaving a 1/2″ margin all the way around
- Tuck the sides of the chicken in as you roll it up like a burrito, keep tucking the sides in until fully rolled up
- Squeeze the roll with both of your hands to make sure it is tightly sealed
- Place the flour on a plate, whisk the egg with the water in a large shallow bowl, and mix the olive oil with the panko and thyme on another plate
- Season the chicken roll with salt and pepper, dredge it in the flour, dip in egg wash, and roll in panko
- Carefully place the rolls on a baking sheet greased with olive oil
- Bake for 20 minutes until golden brown
I actually forgot to mix the olive oil into my panko, so I just drizzled some on top. It will brown up better if mixed in directly to the panko.
20 minutes was exactly perfect! The chicken was just done to tenderness.