Chicken Cordon Bleu

 

Chicken Cordon Bleu

Servings 2 Servings

Ingredients
  

For the Chicken:

  • 2 @ 6 to 8 ounces Chicken Breast - boneless and skinless
  • 4 slices Black Forest Ham or Prosciutto – sliced very thin
  • 2 t 3 ounces Brie or Swiss Cheese, cut into thin slices
  • 2 cups of Flour for dredging
  • 3 large Eggs – slightly beaten
  • 2 cups Cracker Crumbs
  • ¼ cup Extra Virgin Olive Oil

For the Sauce:

  • 2 tablespoons Sweet Butter
  • About 2 tablespoons Shallots - cut into very small dice
  • 2 separate tablespoons Green Peppercorn
  • 1 teaspoon Tarragon chopped
  • ¼ cup Madeira or Port Wine, optional, add beef stock to replace
  • 1 cup Beef Stock
  • 1 teaspoon Black Pepper - freshly cracked
  • ¼ cup Cognac
  • 3 tablespoons approx. Heavy Whipping Cream
  • Salt and Pepper to taste
  • 2 more tablespoons Butter to add at the end

Instructions
 

Preheat Oven to 375ºF / 190ºC

    For the Chicken:

    • With the tip of a boning knife, butterfly each breast like Chef demonstrate in the video.
    • Pound it and stuff with ham and cheese and using a film warp into a nice roll like in the video and refrigerate for one hour to solidify.
    • Dip each breast in flour, then eggs and finally in the panko mixture.  AGAIN BE SURE TO REFRIGERATEeach breast at least an hour and let them firm up.  It will be much easier to manipulate for breading.   
    • In a sauté pan, heat oil until 365 degrees.  Add breasts and sauté on both sides until light golden brown.  Place in oven and cook for additional 10 minutes.  Remove and let rest for 5 minutes before serving.
    • Meanwhile, make the Sauce.

    For the Sauce:

    • In a saucepan heat the butter when hot add shallots and sauté really well, until light golden brown.  Add the 1 tablespoon green peppercorns, tarragon, and Madeira or Port wine.  Add stock and black pepper and cook for 10-15 minutes.
    • Strain through a fine sieve.  Add more green peppercorn and cracked black pepper.  Add cream and Cognac then reduce to the correct consistency.
    • You may have to add a little corn starch diluted with water if necessary and add butter at the last minute just before serving.

    Notes

    For the Wusthof Boning Knife:  click here
    For the Wusthof Slicing Knife:  click here
    For the Meat Tenderizer:  click here
    For the Laser Thermometer:  click here
    For the Woll Non-Stick Fry Pan:  click here
    For the Reduction / Saucier Pan:  click here
    For the Silicone Mat:  click here
    For a Signed Copy of Chef Jean-Pierre's Cookbook: click here