Tied and Fried Chicken Cordon Bleu

READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
  • Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
  • Salt and Pepper the Chicken.
  • Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
  • Roll up Chicken making sure you tuck in the ends about half way through.
  • Use 3 or 4 pieces of butcher string (Cut about 8" long) tie the rolled up Chicken tight making sure the ends are folded in, You don't want to loose all that goodness inside.
  • Cut off excess string.
  • Turn Oven on to 350.
  • Heat Olive Oil in a skillet on Med High.
  • Mix Panko and Potato Flakes together.
  • Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
  • Fry in the Olive Oil until Golden Brown on all sides, Turning frequently.
  • Place the Chicken in the Oven for 50 to 60 Minutes.
  • Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
  • Pull Chicken from the oven and let set for 5 Minutes or so.
  • Cut off strings, Cut Chicken in Half and Drizzle Sauce over the top.