This chicken came so crispy and delicious. I rolled the chicken up in the morning and gave the ingredients time to get to know each other. Doing this hours before allows the chicken to become compact enough to be able to fry it without falling apart. The reason why I added in the Pistachios is because I had them leftover from earlier in the week. They were delicious but this recipe does very well without them.
4 Whole Chicken Breasts
3/4 cup Panko Bread Crumbs
3/4 Cup Italian Bread Crumbs
1 Cup Grated Parmesan, divided
Oil for frying
3/4 Cup of Pistachios, deshelled & grounded
1 Cup Flour seasoned with Salt & Pepper
6 cloves of Roasted Garlic
4 Tbsp of Butter
2 Tbsp OF Flour
1 1/2 Cups of Milk
1/4 Cup Dijon Mustard
6 Thick slices of Black Forest Ham
6 slices of thick cut Swiss Cheese
Salt & Pepper to taste
Place the unpeeled garlic in a piece of foil. Splash with a little olive oil and salt & pepper. Bake on 400 degrees for 25 minutes until mushy. Remove from oven and put to the side.
Using a knife, slice open the chicken breast down the middle and then cut in half. This will give you 6 pieces. Using the flat side of a meat tenderizer, pound the breast to flatten.
Using a butter knife, give the chicken a light coating of Dijon Mustard. Sprinkle Salt & Pepper to taste and then sprinkle a little Paprika. Add a slice of Ham and one slice of cheese. Sprinkle with a little Pistachios.
Tightly roll up the chicken and cover with Saran Wrap and tightly twist in a neat little package. Do this to all 6 chicken breasts.
Refrigerate until dinner time.
Get three bowls. In one bowl, scramble the three eggs. In the second bowl, add your seasoned flour. In the third bowl, add the panko, 1/2 cup Parmesan and 1/4 cup of pistachios. Next, open up the first chicken breast. Roll it in the egg. Roll in the flour next. Roll back in the egg mixture and then completely cover in the Panko mix. So this to all 6 pieces.
Heat 2 inches of oil in skillet. On medium heat, slowly brown each side of chicken. Drain on paper towel.
Spray the skillet or baking dish and put the 6 cordon bleu's in the pan. Bake on 350 degrees for about 30 minutes.
While these are cooking, it is time to make the cream sauce. In a heavy saucepan, melt the butter. Once melted, slowly add the flour stirring constantly. Then add the milk, little by little, constantly stirring. Keep stirring for about 10 minutes until thickened. Once thickened, add in 1/2 Cup of the Parmesan, the roasted garlic, 2 Tbsp of Dijon and Salt & Pepper to taste. Stir for a couple of minutes until incorporated. Keep warm until serving. Sprinkle a little Pistachio on top of the sauce.
CHICKEN CORTON BLEU SERVED WITH MASHED POTATOES AND CREAMED CAULIFLOWER