Saturday, February 6, 2010

Thighs Cordon Bleu

Cordon Bleu in a recipe title means you're sure to find ham and cheese. usually made with chicken breasts or veal cutlets (priced out of sight!), this dish is even tastier made with chicken thighs.
4 chicken thighs (5 to 6 ounces each), skinned, boned and pounded thin
2 teaspoons Dijon-style mustard
1/8 teaspoon pepper
4 slices baked or boiled ham
4 slices gruyere or Swiss cheese
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1/2 cup plain dry bread crumbs
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Place chicken on counter with the wider of the two short sides toward you. Spread with mustard and sprinkle  with pepper. Fold ham and cheese slices in half and place on chicken. Roll chicken thigh around ham and cheese. Dust chicken with flour and shake off excess. Roll chicken in beaten egg to coat completely and then coat with bread crumbs, pressing crumbs into chicken. Refrigerate 1 to 2 hours or freeze 15 minutes, turning chicken pieces once. In a 9 to 10 inch skillet, heat oil and butter over moderate heat. Add chicken and brown 2 to 3 minutes on each side. Transfer into a shallow baking pan and bake 15 to 20 minute until cooked through in a 400° F oven.

Note: I'm pretty sure this one was grandma's as it came with calorie breakdown.

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