Chicken Cordon Bleu with Canadian Bacon
A Restaurant-Worthy Dinner You Can Make at Home
Getting tired of the same-old, same-old when it comes to chicken breast recipes? This one adds flavor with the addition of Jones Canadian Bacon and cheese.
Ingredients
- 4 (8 oz.) boneless chicken breasts
- 1 (6 oz.) package Jones Dairy Farm Canadian Bacon, cut into 1/2-inch pieces
- 6 ounces Swiss cheese slices, cut into half inch pieces
- 1 cup flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs
- 1/4 cup whole milk
- 1 1/2 cups breadcrumbs
- 4 tablespoons butter
- 1/4 cup vegetable or canola oil
- Sauce:
- 1 (14 oz.) can chicken stock
- 1 cup whole milk
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 2 tablespoons flour (or 3 tablespoons if you prefer a thicker sauce)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
Directions
Butterfly chicken breasts to get them uniform in size before pounding. To do this, run sharp knife under tenderloin from inside center almost to edge and then fold it open. Then turn breast around and do same by running knife from center out almost to edge and fold that open (picture the wings of a butterfly). Cover with plastic wrap and pound to about 1/4 inch thick. Repeat for other three breasts.
Divide Jones Dairy Farm Canadian Bacon and swiss cheese into four piles (each pile should be roughly 1 1/2 oz). Place one pile of Canadian Bacon and swiss in center of each breast. Fold edges up and over filling leaving no openings. Using tooth picks or skewers, secure sides to each other so that filling stays in place. Set aside.
Mix flour, salt and pepper in medium bowl. Mix eggs and milk in second bowl. Place seasoned breadcrumbs in third bowl.
Gently lift each breast and roll in flour. Shake off excess and roll in egg wash. Finally roll in breadcrumbs. Refrigerate stuffed breasts for 30 minutes.
Meanwhile make pan sauce. In small pan, place stock and cook until reduced to one cup. Add milk, heat and hold – do not boil.
In medium pan, melt butter and add thyme. Cook over medium heat for one minute, then add flour. Continue to cook for three minutes on medium, stirring often.
Add milk mixture to butter mixture one third at a time, whipping as you add each third. Add salt, pepper and nutmeg, stir to combine and remove from heat.
Preheat oven to 375°.
In large sauté pan, heat four tablespoons of butter with 1/4 cup oil over medium to medium high heat.
Remove chicken from refrigerator and place in hot pan skewered side down. Cook to brown on all sides, making sure they don’t brown too quickly. Reduce to medium heat if needed.
Place browned chicken breasts skewered side down in a 9×9 baking dish and bake for 25 minutes, uncovered. A probe thermometer inserted into the center should be 140 degrees. (Be advised that wherever you poke with the thermometer will ooze melted cheese).
Remove from oven and slide tooth picks or skewers out. Let rest for two minutes tented with foil. While chicken is resting, bring sauce back to temperature.
To serve, slice thick slices on a cutting board and transfer to a platter, or serve half or whole portions, topped with sauce.
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