Cordon Bleu Stuffed Chicken
"This is from "Cuisine at Home" Weeknight Menus. A nifty blend of flavors that perk up the usual chicken breast entrée. Although I haven't tried it yet, a generous portion of thin sliced deli ham in each breast might be just as tasty. (If using prosciutto, you might want to go lightly with the salt as the prosciutto contributes a fair amount.)"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breast halves
- 2 slices prosciutto, halved crosswise
- 4 slices Fontina cheese (small slices-1/2 ounce each)
- salt and pepper
- 1⁄4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1⁄4 cup shallot, minced
- 3⁄4 cup dry white wine
- 1⁄2 cup chicken broth
- 1 tablespoon minced fresh thyme or 3/4 teaspoon dried thyme
- 3 tablespoons cold unsalted butter, cubed
- 1 cup red seedless grapes (don't skip!)
directions
- Preheat oven to 375°F Cut a pocket into the wide end of the chicken breasts. (If using frozen, it's easier to pound down the thawed breasts to 1/4" thickness and roll the breast later in the recipe.).
- Wrap prosciutto around each piece of cheese and insert packet into the pocket of the breasts. Alternatively, place packet across narrow end of thawed, flattened breast and roll up to wide end. Secure each breast with a toothpick. Season with salt and pepper.
- Dredge chicken in flour, then sauté in butter in a large oven-proof sauté pan over medium-high heat for 4-5 minutes. Flip chicken and transfer pan to the oven. Roast for 8 minutes or until chicken reaches 160°F Remove chicken from pan and keep warm. Add shallots to the same pan and sauté for 2 minutes over medium-high heat.
- De-glaze with wine, scraping up browned bits from the pan. Add broth and thyme, and simmer until reduced by half, about 5 minutes. Reduce heat to low, add butter, and swirl until melted. Return chicken to pan to heat through. Add grapes and stir to coat with sauce. Remove toothpicks from chicken and serve with sauce. Recipe's author suggests serving with a toasted almond couscous.
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Reviews
-
Quite good. -
I had got a great deal on chicken breasts and wanted an easy dish to make for a picky son in law. This is second time I have had recipe-excellent the second time around too!! I used thin sliced deli ham and green onions. I liked the grapes especially. No cousous. Cousous first time-egg noodles this time.
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
