Breast Of Chicken Cordon Bleumain dish, pork, poultry 2 lb chicken breasts, skin, boned 3 oz cooked ham 3 oz swiss cheese (optional) 6 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon white pepper 4 single eggs 2 tablespoon water 1 1/2 cup bread crumbs, fresh, toasted 2 tablespoon unsalted butter 2 tablespoon fresh lemon juice 1. PLACE WHOLE BREAST ON CUTTING BOARD, RIB SIDE DOWN. CUT IN HALF. WITH A BONING KNIFE, TRIM MEAT AWAY FROM BREASTBONE, FOLLOWING THE CONTOUR OF THE RIB CAGE. PULL MEAT AWAY AS YOU CUT. REPEAT WITH REMAINING BREASTS. 2. REMOVE THE TENDON. PLACE BREAST SKINNED SIDE DOWN. CUT POCKET; SLICE HORIZONTALLY LENGTHWISE FROM THE THICKER SIDE, STARTING 1 INCH FROM THE WING AREA, CUTTING THREE-FOURTHS THROUGH. 3. FLATTEN BREASTS TO 1/4 INCH THICKNESS. PLACE HAM IN POCKET. REFRIGERATE FOR 30 MINUTES. COMBINE FLOUR, SALT, PEPPER. BEAT EGG AND WATER IN A PLATE. COAT BREASTS WITH FLOUR, DIP IN EGG, COAT WITH CRUMBS. REFRIGERATE. 4. COOK CHICKEN IN A SINGLE LAYER IN A 1/4 INCH OF HOT OIL IN A LARGE SKILLET FOR 10 MINUTES UNTIL GOLDEN, TURNING ONCE. TRANSFER TO A BAKING SHEET. BAKE IN OVEN FOR 10 MINUTES AT 3250F. 5. MELT BUTTER OVER LOW HEAT; STIR IN LEMON JUICE. TO SERVE TRANSFER CHICKEN BREASTS TO SERVING PLATTER AND SPOON BUTTER MIXTURE OVER THEM. |
