I made this dish for my review of Relaxed Cooking with Curtis Stone. As I said in the review, this was a simple and tasty way to prepare chicken, but as I was eating it, I suddenly realized that I could have added some ham to this and had a pretty great Chicken Cordon Bleu. As it was, I was pretty much having a Chicken Cordon Bleu with only half of the cordon bleu part. Hm. Curtis says in the write-up for this recipe, that when he worked in a Michelin-starred restaurant, he'd make this but would add prosciutto and shaved truffle to the filling - a very fancy version of Chicken Cordon Bleu, IMO.
Crumbed Chicken Breasts Filled with Swiss Cheese, p. 156 of Relaxed Cooking with Curtis Stone, adapted by me
2 boneless, skinless chicken breasts
two 3" sticks of Swiss cheese
salt & pepper to taste
1/4 cup all purpose flour
1 egg
1/2 cup dry bread crumbs
1. Slice a pocket into the chicken breasts and stuff in the cheese. In my case, I got carried away and pretty much sliced my breasts in half because I wasn't paying proper attention, so I had to truss my breasts. This was OK because I got these fancy silicone trussing thingies to try out for free from the Cooking Club of America a couple of years ago before I let my membership last, and I'd never used them before now. Turns out they work great!2. Season the breast with salt & pepper.
3. Put the flour in one shallow bowl. Beat the egg in a second shallow bowl. Put the bread crumbs into a third shallow bowl. Dredge the chicken first in the flour, then cover with egg, then cover in bread crumbs. Repeat with other breast.
4. Bake in a preheated 350F oven until done. (The original recipe has the reader pan-frying the breasts first and then finishing them in the oven, but I skipped that as I thought just baking them would be easier and lower in fat.)
5. Serve & Enjoy. I had mine with some roasted asparagus and left over Nigella pasta -which was like the bottomless pit of pasta, I had so much left!
It was a pretty nice meal, but next time I'm definitely using ham!
11 comments:
What a delicious chicken. Delicious and simple to prepare. So, this will be perfect for a busy week.
Cheers,
elra
Very nice...perfect dinner.
That looks good!
Cheers,
Rosa
This looks fabulous.. You are so right .. ham would probably bring this over the top.. what a cool kitchen gadget to wrap the chicken!
Looks great! I bet prosciutto would be unreal in that.
I agree here, prosciutto would ROCK.
Did you use soft/semi-soft swiss cheese?
Those trussing thingies are really cool!
I'd like to try that with thighs or a dark meat. I find the breast meat dries out too much for me. This looks really good. I like the blue silicone thingees.
Oh yeah ham with the swiss would be great together. I'm gonna have to get this book! I've never seen those trussing things before. I usually end up impaling stuff w/ a million toothpicks, so I bet these are much better.
Adventures: I usually use a ton of toothpicks, too, but these things are great and they clean easily, too.
Wow, I love the blue ties. How great! So much better than the ole toothpick method :) The chicken looks delish.
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