A classic dressed up chicken entree with ham & Swiss, and a variation using blue cheese I’ve dubbed Chicken Cordon Kabluie. As an attention grabbing dish, it is also quite keep to make, needing only some chicken breasts, sandwich ham and cheese, two eggs and some breading. Follow me through a few minutes of prep and advice, and keep the family engaged in eating at home.
Special Equipment:
Meat mallet/tenderizer, plastic food wrap, wooden food skewers, wired or wireless food thermometer
Ingredients:
- 4 ounces sliced Swiss cheese, cut into ribbons, OR for Chicken Cordon Kabluie, 4 ounces of crumbled blue cheese
- 2 large chicken breasts, deboned and skin removed
- 1 cup panko, or plain or Italian seasoned bread crumbs
- 6 ounces thin sliced ham
- 2 eggs, beaten
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Directions:
Preheat the oven to 375° F.
Slice the chicken breasts in half through the narrow aspect to create thin, full-width slices.
Place the slices between sheets of plastic wrap and use the meat mallet to pound them carefully flat, to a little less than 1/4 inch in thickness. Be careful not to tear or pound holes in the chicken.
On a cutting board, place the narrow end of the chicken away from you, and season with salt and pepper. Place 2 to 3 slices of ham and a layer of Swiss or blue cheese on the chicken, and then carefully roll the roulette starting at the further narrow end towards yourself until fully rolled.
Use sections of skewers to secure the rolls intact.
One by one, place the roulettes into the beaten egg wash and coat thoroughly, then place into the panko or bread crumbs and similarly cover. Move each to a foil lined baking sheet, and then repeat with the rest of the roulettes. Place the food thermometer tip into the thickest part of the largest roulette.
Place the baking tray into the oven and cook for 35 to 45 minutes, until the thermometer reaches 165° F.
Remove from the oven and serve immediately.
Serves 4.
