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Yield: 3-4
Brian Carson
Chef
00:30
Prep
00:30
Cook
01:00
Total Time
Ingredients & Directions
Directions
Chicken Cordon Bleu
4
4 oz.
Shaved proscuitto
4 oz.
Port salut cheese, cut into batons
2 cups
Panko bread crumbs
1/2 cup
Chopped celery
2 cups
All purpose flour
8
Eggs, whisked
2 quarts
Canola oil
Chicken Cordon Bleu
- Cut a pocket in the side of each chicken breast, running horizontally down the side of the breast.
- Wrap each piece of cheese with a piece or prosciutto and stuff inside the pocket of each chicken breast.
- Seal closed with with toothpicks or skewers.
- Set up the breading for the chicken by placing the whisked eggs in a shallow dish and then mixing the flour, bread crumbs and parsley in a second shallow dish; Have a third shallow dish or plate to place breaded breasts into until ready to fry.
- Heat the canola oil in a high-walled, large skillet to 350°F.
- Place the stuffed, breaded chicken pieces into the hot oil and fry on each side for about 7-10 minutes or until the chicken reaches 165°F.
- Remove from oil and drain on a paper towel lined plate.
- Serve with the charred broccoli or vegetable of your choice.
Charred Broccoli
2 lbs
Broccoli, cut into florets
1/2 cup
Olive oil
1/4 cup
Apple Cider Vinegar
Charred Broccoli
- Toss broccoli florets with oil, salt and pepper in a large mixing bowl.
- Pre-heat a 12" cast iron pan over medium-high heat until pan is starting to smoke.
- Add in seasoned broccoli and char until the edges of the florets are blackened.
- Drizzle with apple cider vinegar and remove from heat.
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Chicken Cordon Bleu with Charred Broccoli
Brian Carson
Chef
Yield: 3-4
00:30
Prep
00:30
Cook
01:00 Total Time
Ingredients
Directions
Chicken Cordon Bleu
4
4 oz.
Shaved proscuitto
4 oz.
Port salut cheese, cut into batons
2 cups
Panko bread crumbs
1/2 cup
Chopped celery
2 cups
All purpose flour
8
Eggs, whisked
2 quarts
Canola oil
Chicken Cordon Bleu
- Cut a pocket in the side of each chicken breast, running horizontally down the side of the breast.
- Wrap each piece of cheese with a piece or prosciutto and stuff inside the pocket of each chicken breast.
- Seal closed with with toothpicks or skewers.
- Set up the breading for the chicken by placing the whisked eggs in a shallow dish and then mixing the flour, bread crumbs and parsley in a second shallow dish; Have a third shallow dish or plate to place breaded breasts into until ready to fry.
- Heat the canola oil in a high-walled, large skillet to 350°F.
- Place the stuffed, breaded chicken pieces into the hot oil and fry on each side for about 7-10 minutes or until the chicken reaches 165°F.
- Remove from oil and drain on a paper towel lined plate.
- Serve with the charred broccoli or vegetable of your choice.
Charred Broccoli
2 lbs
Broccoli, cut into florets
1/2 cup
Olive oil
1/4 cup
Apple Cider Vinegar
Charred Broccoli
- Toss broccoli florets with oil, salt and pepper in a large mixing bowl.
- Pre-heat a 12" cast iron pan over medium-high heat until pan is starting to smoke.
- Add in seasoned broccoli and char until the edges of the florets are blackened.
- Drizzle with apple cider vinegar and remove from heat.
