Sunday, August 14, 2011

Easy Chicken Cordon Blu

4 Chicken Breasts or thighs
2 Eggs whisked with 1 Tbsp milk
1/2-3/4 cup flour
4 Cups Salted Role Gold Pretzels (aprox. 1 cup whole per chicken breast)
1-2 pieces Oscar Meyer deli fresh smoked ham per chicken breast or thigh
4 Slices Kraft deli fresh Swiss cheese
2 Tbsp olive or canola oil

Rinse chicken and pat dry with paper towel. In 3 separate bowls place: flour, egg wash and finely crushed pretzels (I like to put them in a zip loc or recycled plastic cereal bag and crush with a rolling pin or soup can)

Place 1 chicken breast or thigh in a zip loc or recycled cereal bag and pound with meat mallet or soup can till 1/4 inch thickness. In center of each piece of chicken place 1 slice of swiss cheese and 1-2 pieces of smoked ham. Fold in top and bottom of chicken towards the center, then bring in the sides overlapping if possible. Then secure with a toothpick or two if necessary. Coat each piece of chicken in flour, egg wash and then in the pretzels. Place on platter to rest in refrigerator for 15 minutes. This helps the pretzel coating to 'cement' to the chicken.

In non stick skillet add the oil, when hot add the chicken and fry uncovered till golden brown on medium heat. ( If you cover the chicken it will create moisture that will prevent the chicken crust from staying crispy.) Gently turn the chicken and continue cooking till chicken is done. (juices should run clear and internal temperature should be no less than 165 degrees)

Pairs well with pasta, vegetables and mixed green salad.

Hint: if you have the time and extra chicken, this recipe freezes well. Place completely assembled Cordon Blu Chicken on a wax paper covered cookie sheet in the freezer over night. Next day they can be put in freezer zip loc bags. Remember to label and date the bag first with the contents and even simple cooking directions; fry...bake at ... etc.

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