gouda chicken cordon blue
Ingredients
- ½ tbsp Italian parsley½ tbsp Italian parsley
- salt & pepper to tastesalt & pepper to taste
- 1 ½ cups fresh cream1 ½ cups fresh cream
- 2 tbsp chopped green onions2 tbsp chopped green onions
- 3 tbsp butter3 tbsp butter
- ¾ cup dry white wine¾ cup dry white wine
- ½ lb fresh chopped Portabella mushrooms½ lb fresh chopped Portabella mushrooms
- 1 ½ cups finely crushed seasoned breadcrumbs1 ½ cups finely crushed seasoned breadcrumbs
- ½ cup cornmeal½ cup cornmeal
- ¼ cup cream¼ cup cream
- 2 eggs, beaten2 eggs, beaten
- 8 thin slices of smoked gouda cheese8 thin slices of smoked gouda cheese
- 8 thin slices smoked ham8 thin slices smoked ham
- 4 boneless, skinless chicken breasts4 boneless, skinless chicken breasts
Instructions
Lightly pound chicken breasts flat with mallet. Lay ham and cheese on chicken breasts and roll up jelly roll style, securing with toothpicks. Dip chicken breasts in mixture of beaten egg and cream. Then dip in mixture of breadcrumbs and cornmeal. Fry in deep frying pan in oil about 1 ½ deep. Fry until golden brown on the outside and juices run clear.
Sauce:
Saute mushrooms and onions in butter. Once the onions and mushrooms are cooked add white wine and spices to pan and deglaze. When the wine has reduced add cream and stir until sauce is thick. Spoon over cooked chicken rolls.
And MMMMMM..... was it good!!!
