Continuing on with my “chicken breast really can be good” series, I present you with a different sort of Cordon Bleu.
I hate to admit it but I think I actually prefer this now to the regular version. It’s easy, you probably have the ingredients on hand, and it’s quick - A full dinner with a salad, some veggies or rice.
INGREDIENTS
1 pound chicken breast
8 ounces bacon
4 slices American cheese
2 large eggs
2 tbsp olive oil
1/4 teaspoon pepper
1 cup potato chips, crushed fine
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon ground thyme
1/4 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon garlic powder
4 Jalapeños, optional*
METHOD
Preheat oven to 450 degrees. Line a large baking sheet with silicone baking mat, or spray with cooking spray.
Use a mallet to beat 4 chicken breast pieces to about 1/3” thickness. As I’ve mentioned before, Wegman’s sells thinly sliced chicken breast and they’ve worked out well for me.
If pieces are very wide, cut them in half so that the chicken strips are about 3 1/2” in width.
* These are great without the peppers, BUT the addition adds a bit more to the “junk food” or “pub food” flavor - like a Jalapeño popper. Try it both ways.
Over an open flame or in the oven, blister the whole peppers until they blacken on the outside. Remove them from the heat and pull the stem off the top. If you don’t want these too hot, scoop out the seeds with a grapefruit spoon. Set aside.
Heat a large skillet to medium heat. Place bacon in skillet and cook for about 8 minutes (flipping halfway through), or until the strips begin to crisp. Remove from pan and set on paper towels to drain.
In a shallow bowl or baking dish, whisk together eggs and olive oil.
In a second shallow bowl or baking dish, stir together black pepper, potato chip crumbs, Parmesan cheese, parsley, thyme, paprika, oregano, and garlic powder.
Lay out pieces of chicken on cutting board or other working surface. On top of each piece of chicken, place a slice of cheese, 2 pieces of bacon, and a Jalapeño if you’re using them.
Roll chicken, starting with the most narrow part. Fasten the roll with toothpicks.
Then, dip all sides of the chicken roll in the egg wash, then dredge all sides through the crumb mixture, and place roll seam side down on the skillet (with the bacon grease still inside it.)
With tongs, brown all sides, then place in the oven for 15 minutes.
Check the chicken temperature which should be 165. When doing so, don’t push it all the way through to the filling. Do it slowly so you can sense the texture and try to stay in the meat. Place them back in the oven for 5 minute increments until it comes to temp.
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