Friday, September 14, 2012

Chicken Cordon Bleu with White Wine Sauce

4 chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp paprika
4 slices ham
4 slices provolone
1 egg
1 tsp water
1 cup Italian breadcrumbs
3 tbsp butter
3 tbsp EVOO (extra virgin olive oil)
1/2 cup Dry White Wine
1 tbsp cornstarch
1 cup Heavy cream
1 tsp Chicken broth granules


Pound out the chicken breasts to approximately 1/2" thick, so that it can be rolled.  Season both sides with the salt, pepper, garlic powder, and paprika.  Place 1 slice of Ham and 1 slice of Provolone on each breast and roll so that the the Ham and Provolone cheese are enclosed in the seam.  Close with a toothpick.

In a separate shallow bowl or pie plate make an egg wash with the egg and tsp water and place the bread crumbs in a separate dish.  Take each chicken breast and roll in the egg wash and then in the breadcrumbs and place onto a plate.

Heat the oven to 400 degrees and while that is preheating, heat a medium sized saute pan set at medium heat with the EVOO and butter.  Saute the chicken breasts for approximately 10 minutes rotating so that each side gets browned.  Remove breasts to a baking sheet and finish cooking for 15-20 minutes or until golden brown and juices run clear.

While the chicken is baking add the white wine, cornstarch, heavy cream and chicken broth granules to the pan that you browned the chicken in.  Whisk for several minutes to all the flavors to marry together and the sauce to thicken.  Pour sauce over the breasts and served with your vegetable of choice.

Bon Apetite