Chris likes steak. No, he LOVES steak. He loves my meatballs as well. But, the number one most requested meal from Chris is Chicken Cordon Bleu. That is what I made tonight.
Chicken Cordon Bleu with Chicken Garlic Cream Sauce and Caesar Salad.
I'm sure there are plenty of ways to do this, but this is how I roll.
-Hammer out a boneless, skinless chicken breast to a thin, rollable state.
-Dip the chicken breast in an egg wash, coating both sides.
-On a plate pour enough bread crumbs to coat both sides of all of your chicken.
-Add whatever you'd like to the bread crumbs and mix around. I add salt, pepper, garlic powder, and parsley.
-Take the egg washed chicken breast and coat it in the bread crumb mixture. Remove to a plate.
-Lay a few slices of ham onto the crumb covered chicken breast, then add a slice of Provolone or Swiss cheese.
-Roll the chicken breast and secure the roll with toothpicks.
-Place the chicken seam side down in a baking dish and add a tablespoon of butter on top of each piece.
-Bake at 475 degrees for 30 minutes. (I usually go lower and slower, but I was in a rush tonight, and actually I think this is the best one I've made.)
The sauce was just half & half, chicken broth, salt, pepper, parsley, and garlic powder. I simmered it on the stove for 15 minutes or so, and added a chicken broth/flour mixture as a thickener. That didn't really work, but it tasted good!
