Tuesday, September 20, 2016

Chicken Cordon Rouge

Created by Casey Van Camp

Ingredients / tools:
2 boneless chicken breasts
smash them
8 slices of your choice of cheese. (we like fresh mozzarella)
12 slices of black forest ham
8 pieces of roasted red peppers
Panko or Italian Breading
(makes 4 servings)

1. Preheat the oven to 350 degrees
2. Cut each breast in half (fillet style).  Take a piece and lay it on a cutting board and cover the piece with plastic wrap.  Use a mallet (smooth side) to flatten out the chicken which will make it easier to roll.  Repeat with each piece of chicken
3. Sprinkle salt and pepper onto the chicken breasts
4. Place 2 slices of cheese, then 3 slices of ham, then 2 roasted red pepper slices on each breast.
5. Roll up the breasts and secure with toothpicks (3 to 4 should be ok)
6. Place the breasts on a cooking sheet which has been sprayed to avoid sticking
7. Generously sprinkle Panko breading on each of the breasts
8. Cook for 40 min or until the chicken is cooked through

Notes: We also like using Pepper Jack cheese

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