Emeril's Chicken Cordon Bleu
With superstar chef Emeril Lagasse set to appear at Dillard’s Penn Square Mall, I’ll post some of his recipes from Planet Green all week. Watch his video for guidance.
Here’s his Stuffed Chicken Breasts Cordon Blue
Yield: 4 servings
- 4 (6 ounce) boneless chicken breast halves, skin on
- 4 slices ham
- 4 slices Provolone cheese
- 2 cups onion chopped
- 2 tablespoons flour
- 2 cups chicken broth
- With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.)
- Repeat with the remaining breasts. Wash hands well.
- Stuff one slice of ham and one slice of provolone cheese into the pocket of each chicken breast.
- Heat olive oil in a skillet and add the chicken breasts. Sear breast, skin side down for 3 to 5 minutes, until skin is golden brown. Turn breast, skin side up and cover with lid. Cook for an additional 3 to five minutes. Remove chicken breast to a plate. Cover to keep warm.
- To the skillet, add onions and sauté for about 3 minutes. Add the flour and cook an additional 1minute. Add the chicken stock, bring to a boil and reduce heat to a simmer.
- Return chicken breast to skillet and continue cooking in sauce until completely cooked through and meat thermometer registers 175 degrees. Serve chicken breast over rice with sauce.
Editor’s Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Recipe courtesy Emeril’s Food of Love Productions, 2008