Thursday, July 2, 2015

Chicken Cordon Bleu for Two

This is the first time I have made this dish. I took a recipe online and trimmed, fixed, and redesigned it to fit our taste. I decided to warm the Hollandaise sauce over a double boiler, but make sure to constantly stir, so you don't end up with scrambled eggs!

4 fillets of chicken breasts, pounded out to 1/4-inch in thickness
4 slices of thin-sliced prosciutto
4 slices of Gruyere or Gouda
1 cup ground bread crumbs
1 tablespoon garlic powder
½ tablespoon freshly ground black pepper
½  teaspoon cayenne pepper (optional)
Egg Wash:
2 eggs, well beaten
Hollandaise Sauce:
2 egg yolks
Pinch fine salt
Pinch white pepper
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1/4  pound clarified butter, warmed until soft
Oil, enough for deep-frying
Preheat oven to 350 degrees F.

Take a piece of chicken and place 1 slice prosciutto and 1 slice cheese on top. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.

For the breading:
Combine all ingredients, mix well, and place on a large platter.

To prepare the Hollandaise sauce:
Gently place 2 egg yolks in a food processor and add a pinch of salt, white pepper, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.

Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken. Serve with vegetable or rice.© Natala Orobello

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