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These three simple, "stepped up" variations of the dinner party classic have one thing in common: the specialty cheese that sets them apart from the usual Swiss.
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Nouveau French-Style Chicken Cordon Bleu
| | Ingredients: | - 2 large skinless boneless chicken breast halves (about 1 pound)
- 1 cup buttermilk
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 1/2 cups fresh breadcrumbs (from 2 slices whole grain, white sandwich bread 3 oz.)
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. canola oil, for frying
- Filling:
- 1 Tbsp. unsalted butter
- 2 cups thinly sliced leeks, rinsed well and drained
- 1/8 tsp. salt
- 2 tsp. chopped fresh tarragon
- 4 slices Madrange® or Black Forest ham, cut in half
- 4 oz. chilled Ile de France® Brie de Chèvre cheese, sliced 1/8” thick
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| Directions: | - Preheat oven to 425°F. Cut chicken breasts in half horizontally.
- In a microwave-safe medium bowl, combine butter, leeks and salt. Cover and microwave at full power for 3 minutes or until leeks are tender. Stir in tarragon and set aside. Meanwhile, stir together breadcrumbs and Parmesan in a shallow dish. Working one at a time, remove chicken from buttermilk, shaking off excess.
- Divide filling, meat and cheese evenly between cutlets, spreading it to within 1/4" of the edges. From the short side, roll up the cutlet jelly-roll style to enclose the filling, and secure with toothpicks. Dip each rolled cutlet in breadcrumbs to coat, pressing crumbs gently to adhere.
- Transfer cutlets to a baking sheet, and bake in upper third of oven until juices run clear, about 30-35 minutes. Serve hot.
- -- Rich Irish-Style --
- Prepare recipe as directed with the following substitutions:
- Omit butter/leek/tarragon mixture.
- Substitute 4 strips of bacon, crisply cooked and crumbled, for the ham.
- Substitute 4 1-oz. slices of Wexford Vintage Irish Cheddar cheese for the Brie de Chevre.
- Before rolling up cutlets, sprinkle with 3 Tbsp. chopped fresh chives.
- -- Savory Italian-Style --
- Omit butter/leek/tarragon mixture.
- Substitute 3 oz. thinly sliced spicy capicola or Proscuitto cut into half-rounds for the ham.
- Substitute 4 1-oz. slices of Il Villaggio Provolone Piccante cheese for the Brie de Chevre.
- Before rolling up cutlets, sprinkle with 3 Tbsp. chopped oil-packed sun dried tomatoes, patted dry.
- Before serving, top each roulade with 1/4 tsp. capers and serve hot.
- Serves: 4
- Prep Time: 25 minutes
Total Time: 55 minutes
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