Chicken Cordon Bleu... with a slight twist

Great Fall/Winter dish... Yummm...
The proscuttio & maple syrup blend makes this really good... salty & sweet & smoky...
Greyure cheese makes it really special...

[color:"blue"]Chicken Cordon Bleu[/color]

[color:"blue"]INGREDIENTS[/color]
4 boneless/skinless chicken breasts
8 slices swiss cheese (or gouda or greyure cheese)
8 slices Proscuitto
1/4 cup maple syrup
a few drops Wrights Liquid Smoke
Itallian Bread crumbs

[color:"blue"]DIRECTIONS[/color]
Pre-heat oven to 350F
1) pound out chicken breasts to 1/4" thickness with a meat hammer
2) combine the 1/4 cup maple syrup with a few drops of the liquid smoke and brush each breast with a light covering (for the inside side of each breast)
3) place 2 slices proscuitto on each breast over the maple syrup blend
4) place two slices of swiss cheese on each breat over the proscuttio
5) roll each one up and secure with toothpicks, making sure to tuck ends in to seal the package
6) roll each in the breadcrumbs
7) bake in a shallow oven pan (or a loaf pan, which I prefer) for about 1 hour (use a thermometer, internal temp = 165F)
8) let rest for about 20 minutes before serving to let the juices & cheese set a bit

Brian This sounds really good I think I have my supper for Friday night..Thanks for posting <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Brian, this does sound good. I'm not sure about the liquid smoke, though...
Ok, Michael, time for another one of your fantastic recipes!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa you had me at "Hello"

contessa, you can use the smoke or not... It's good either way...
BTW... I only use a drop, maybe two, or it will way overpower the whole dish... and make it taste like <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />...

Hi Brian
Making this tonight and have a question? I did not have a malot for pounding, so used a wine bottle. Mouth first which minced the checken, then finally when that didnt work, I used the bottom <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />
I have done everything you said but putting it together was somewhat of a challenge. I am not a novice but sure feel like it tonight <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Any tips on assembling this so that it could be served for Company-cause JC is happy with all I serve but Guests????
Thanks Brian
Mary

I use a large meat hammer... the flat side, not the dimpled side...
Being carefull not to break thru any point, but keeping a uniform thickness through out... about 1/4"-1/3"...
assemble and carefully roll, tucking in the ends...
DO NOT OVER FILL! as that will surely make it a mess...
If I had used a wine bottle, which works well, I would have held the mouth in my hand and used the whole body of the bottle as the hammer...
You want to make sure the pounded out chicken has no "holes" in it (for presentation), but a uniform thickness...
If you do make a "hole", just cut some from the side and patch, from the inside...
you'll never see it in the final presentation...
It did take me some practice to get the pounding right myself when I first tried Cordon Bleu...
But, it was taught to me by a chef friend of mine back in the early '80s... this particular recipe was one of his signature dishes...
Back then I had a 4" diameter wooden wood carving mallet, I got at a hardware store, I used for pounding meat...

A chicken pounding tip: Moisten the chicken with water and put it in a large ziplock bag before you pound it. The water will allow it to slip around inside the bag and keep it from tearing. Alternatively you could put it between two sheets of plastic wrap.

Thank you Brian
Taste wise- it was FANTASCTIC! Thanks for the tips, I'll get a meat pounder to simplify the process
I omitted the 'SMOKE" but used the maple sirop
Thanks again for the quick reply
Now I have to practice pounding meat
Mary <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Hi Georgia
I used 2 pieces of waxed paper, with chicken in between
I think your suggestion is a great one <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
Thanks
Mary

Georgia... I'm loosing it... beacuse I didn't mention that trick!
That's what I do...
and if you don't put the meat in a bag or between plastic wrap...
little bits go flying all over the counters and walls!
and with chicken, it's a cleanup disaster! (to keep the surrounding areas bacteria free!)
I also use surgical gloves whenever handling chicken... (Deb gets boxes of them them from work!)...

If it was too sweet... just omit the maple syrup...
any way... I love Chicken Cordon Bleu...
with proscuitto, or Virginia Ham, or whatever ham!
But I think my favorite is with Prosuttio!

Remember... if you do make a hole... just cut a small piece of chicken from the edge, and "patch" the inside before you add the ham & cheese...
No one will ever know after you cover it with the bread crumbs!

I used maple sirop and the proscutto thinly sliced-absolutely delicious
Thanks again

Soooooooooooo whats' for dinner Saturday? Beacause Jean-Claude is in charge of Saturday!
Mary

Leftovers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Made six... we ate one each... so we get another two nights out of it!
Great just re-heated in the nuke!
(package of boneless/skinless chicken we had in the freezer six whole breasts in it)...

Not good enough-none left
Too good

We're going to LI on Sunday AM... to see my sister & bro-in-law, visiting from Elgen AFB in the Panhandle of Fla...
we'll be there thru Tuesday...
Making Coho Salmon with dill on the grill... and Crab Stuffed Christophines & Rice and Peas... salad, and haven't decided on dessert yet...

Enjoy and love this time of year
Mary

OH Yeah... fresh Turnips... fresh Brussel Sprouts... great string beans... apples... cider... yams... Yummm...
Thanksgiving time is my favorite! best veggies!

Last night I made a melange of turnip, sweet potato & butternut squash cut in chunks with a little water. I put all this in a skillet and steamed until tender. Then I added a little maple syrup (I use sugar-free but would prefer the real deal)heated it up a bit and it was awesome!! Come to think of it I'd have replaced the water with cider if I had it. A new level! YUM!!
For the chicken I spread the cutlet with Boursin, dipped in egg then in the crumbs as in your Cordon Bleu and it was fantastic!!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We love turnips...
In the fall I make them mashed (and well drained of excess water), with one mashed yam mixed in...
nutmeg or chineese five spice powder or allspice...
and maple syrup to taste, and lots of unsalted butter!...
then baked in the oven, in a pyrex dish, for about 30 minutes...

We make a lot of this in the fall, and then freeze in serving sizes, for later on in the winter, when we can't get the fresh ones...
freezes very well...

It's also tasty with one cooked Rome, or similar, apple, mashed, and mixed in...

Brian I made this last night with no liquid smoke...and it was delish I have added this to the tried and true section of my cookbook. Thanks

Saw this last week in the Hartford Courant. Haven't tried it yet, but it sounds yummy.
Chicken Breasts Stuffed with Figs, Pancetta, and Gorgonzola

I made Brian's Friday night and it was delicious.This sounds great-perhaps this weekend, Love figs
Mary