Chicken Cordon Bleu

Chicken Cordon Bleu

                Ingredients       Yield: 4 Servings

• 4                 Chicken Breasts,                                                   boneless and skinless
• 4 slices        Prosciutto
• 100g (1c)     Emmental Cheese (Swiss cheese)
• 60ml (1/4c) Mustard (Dijon)
• 60ml (1/4c) Honey
• as needed    Persillade

               Instructions

1. Butterfly chicken by slicing on a horizontal plane through the middle of each breast but leaving it still as one piece. (Remove the chicken tenders prior to butterflying).
2. Lightly pound each breast so that they are of uniform thickness and shape.
3. Lay the prosciutto and cheese in the middle of the butterflied breasts.
4. Roll the chicken into a tight log.
5. Wrap each chicken log in plastic wrap. Twist the ends before tying them off to produce more of a sausage shape. Trim the ends as necessary.
6. Bring a pot of water up to a slow simmer. Drop the chicken into the water and cook for anywhere between 10-20 minutes. (Overcooked chicken is terrible so keep and eye on it!!)
7. While chicken is cooking, combine honey and mustard to make a sauce that will allow the persillade to stick on. Set it up so the honey mustard sauce and persillade are on large plates ready for the chicken to be rolled in them.
8. Once chicken has cooked and remove from plastic wrap.
9. Season and sear in a frying pan with some oil on high heat. (Pan should be smoking before you start to sear).
10. Once chicken has seared on all sides, roll it in honey mustard sauce and then persillade until evenly coated. Slice on a bias and serve!!

Check out the video!!!

https://youtu.be/bQEKqN5yqeg