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Instructions |
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Butterfly each chicken breast and pound out the chicken so
it is flattened to about 1/2 inch or 1.25 cm. You want
something that looks like a square-ish or rectangular shape
so you can roll it.
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Cordon bleu doesn't traditionally have spinach in it but I
added a layer of spinach because I thought the extra layer of
green would be pretty -) Put down a layer of spinach all over
the chicken, then space out the slices of emmental, and put
the 2 slices of ham on it so it covers the most surface area.
Roll up the chicken.
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OPTIONAL BUT MAYBE RECOMMENDED STEP- Use kitchen
string to tie up the chicken roll so it doesn't fall apart later.
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Roll the chicken rolls in plastic wrap and then twist the ends
so it resembles a huge sausage. Leave in the fridge to chill
for 30 mins. Set up a large cooking pan and pour a lot of oil
into it, and turn on the stove to medium to start heating up
the oil. Prepare 3 plates- one with flour, one with egg wash,
and one with panko breadcrumbs. Dredge the chicken on
each of those plates in that order. Place the chicken roll
down in the pan on its seam so the chicken roll doesn't
come apart. Let it brown on one side and flip it so it's
browned all around. Remove from oil and place on a tray
with baking parchment paper. Finish in the oven for 10-30
mins at 350 degrees F until juices run clear when poked with
a sharp knife. Remove from oven when finished and cover
with aluminum foil. Wait 10 minutes before slicing and
serving.
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| Serving
Suggestions |
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Put a Bechamel sauce on it!
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Originally Submitted
10/1/2017
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