Rocambole crocante de frango à cordon bleu

Ingredientes

• 4 chicken breasts (butterflied & pounded to 1/4" thickness)
• 2-4 oz deli ham slices
• 4-8 slices muenster cheese
• 1/2 cup all-purpose flour
• 1-2 eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup italian bread crumbs
• Salt & Pepper
• Canola Oil

Modo de preparo

1. 1

   Season chicken breasts with salt & pepper on both sides after it has been butterflied & pounded to ¼" thick.

2. 2

   Layer cheese & ham slices on top of chicken breasts & roll up tightly like when you make a pumpkin roll or roll up your sleeping bag. (You can use as much cheese & ham as you like in the middle, just tuck it in well so that the cheese doesn't completely ooze out during baking.)

3. 3

   Prepare crumb station with three plates: put the flour on one plate, eggs whisked together on a different plate, & then both bread crumbs mixed together on the last plate.

4. 4

   Dredge the chicken into the flour, then roll it in the egg mixture, & lastly, coat in the bread crumbs. Set aside & repeat with each rolled breast. Make sure you coat all parts of the chicken.

5. 5

   Prepare a baking sheet covered with foil & place a cooling rack inside the baking sheet on top of the foil.

6. 6

   In a large saute pan, heat a small amount of oil. Just enough to cover the bottom of the pan about ⅛". Once the oil is hot, using tongs, sear each side of the chicken breast for 30 seconds to 1 minute each side. You just want to brown the crumbs, not really cook the chicken too much. It is also a good idea to sear the seam first to help lock your fillings inside. (Brown the seam, presentation side [top], & the ends.)

7. 7

   Once each chicken breast is browned, place on the prepared rack inside the baking sheet.

8. 8

   Bake at 425˚F for 20-25 minutes using a thermometer to check the doneness. (You want it to reach 165˚F in thickest part of the roulades.) Allow it to rest for 3-5 minutes before serving. Enjoy your crispy chicken cordon bleu!