Ingredients
-
4
-
-
8
-
16
-
2
-
1/4
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Tyler Florence’s Chicken Cordon Bleu,This is one of DH’s favorite chicken dishes! The Panko bread crumbs makes the coating crispy and great!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Lay the Chicken Between 2 Pieces of Plastic Wrap. |
|
3
Done
|
Using the Flat Side of a Meat Mallet, Gently Pound the Chicken to 1/4-Inch Thickness. |
|
4
Done
|
Take Care not to Pound Too Hard Because the Meat May Tear or Create Holes. |
|
5
Done
|
Lay 2 Slices of Cheese on Each Breast, Followed by 2 Slices of Ham, and 2 More of Cheese; Leaving a 1/2-Inch Margin on All Sides to Help Seal the Roll. |
|
6
Done
|
Tuck in the Sides of the Breast and Roll Up Tight Like a Jellyroll. |
|
7
Done
|
Squeeze the Log Gently to Seal. |
|
8
Done
|
Season the Flour With Salt and Pepper; Spread Out on Waxed Paper or in a Flat Dish. |
|
9
Done
|
Mix the Breadcrumbs With Thyme, Kosher Salt, Pepper, and Oil, the Oil Will Help the Crust Brown. |
|
10
Done
|
Beat Together the Eggs and Water, the Mixture Should Be Fluid. |
|
11
Done
|
Lightly Dust the Chicken With Flour, Then Dip in the Egg Mixture. |
|
12
Done
|
Gently Coat in the Bread Crumbs. |
|
13
Done
|
Carefully Transfer the Roulades to a Baking Pan and Bake For 20-30 Minutes Until Browned and Cooked Through. |
|
14
Done
|
Cut Into Pinwheels Before Serving. |
