This is a variation (and I hope improvement) to Chicken Cordon Bleu. Chicken Courdon Bleu is traditionally breaded and deep fried. Sometimes it is baked in an attempt to healthify it and lessen the fat content.
The dish was originally made from veal schnitzel filled with cheese which was made in Switzerland in the 1940s. The first mention of Chicken Cordon Bleu was in the NY Times in 1967.
- 4 boneless chicken breast halves
- kosher salt
- freshly ground black pepper
- 2 teaspoons minced fresh rosemary leaves
- 4 thin slices prosciutto
- 2 ounce Swiss cheese, cut into 2 equal “fingers”
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/8 cup white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
Pound each chicken breast to about 1/4-inch thickness, between sheets of plastic wrap. Season with salt, pepper, and rosemary. Layer each chicken with prosciutto and a finger of cheese. Roll chicken and prosciutto around cheese and secure with a toothpick or tie with kitchen string.
Heat butter and oil in a skillet over medium heat. Brown chicken rolls on all sides.
Deglaze skillet with the wine, then stir in the chicken stock. Reduce the heat and cover pan. Continue to cook until the chicken is cooked through, about 8 minutes. If the skillet becomes too dry, just add a little water or stock.
Remove the cooked chicken to a cutting board and let rest a few minutes.
Stir the cream into the skillet and let cook until thickened. If you like more sauce just double the amounts of stock and cream.
Slice the chicken, crosswise, into rounds. Serve with sauce.Serves 8