Chicken Cordon Bleu
This dish takes time to make, but it’s well worth it.
2 Chicken Breasts (boneless skinless)
4 Deli Slices (turkey)
4 Slices Swiss Cheese, plus 2 more for finishing
1 Tbsp Heavy Cream
1/2 cup Panko
1/2 cup Butter
1/2 cup Heavy Cream
1 Tbsp Cream Cheese
1/4 Parmesan Cheese (powdered)
1 Tbsp Paprika
1 tsp Salt
1-2 Tbsp Lemon Juice
Preheat oven to 325F (165C).
Pound the chicken breasts until flattened. Layer 2 deli slices and 2 Swiss cheese slices on each chicken breast. Roll into a pinwheel and tie with cooking twine.
Put one egg into a bowl with 1 Tbsp heavy cream and about 4 Tbsp water. Whisk until smooth. Place the panko in a separate bowl. Dip the chicken pinwheels first into the egg mixture to coat, then into the panko such that the panko sticks to the chicken. Spray a baking dish with nonstick spray then place the chicken into it. Bake for 1 hour and 10 minutes.
Meanwhile, prepare the sauce. Cut the butter into small pieces and melt in a small saucepan on medium to low heat. Add the cream and cream cheese and whisk together until smooth. Add the paprika and salt and simmer. Add the Parmesan cheese and whisk until the parmesan is melted and the mixture is smooth. Remove from heat and add the Lemon juice.
When the baking is finished, remove the twine and add a slice of Swiss cheese on the top of each piece of chicken. Broil on high for about 4 minutes. Remove from the oven. Serve 1 piece of chicken on each plate and top with sauce.