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Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce

6 boneless chicken breasts, pounded into fillets
12 lb prosciutto or 12 lb capicola, thinly sliced
12 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil
1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of soup can)
12 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil


Preheat oven to 350F. Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper. Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs. Lay each piece out flat, layer with a slice of prosciutto and a block of cheese. Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick. Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough). Brown all sides of the rolled chicken, turning only once per side. Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes. Start preparing the sauce while the chicken is in the oven. Saute shallots in olive oil over medium heat until translucent. Add sage and saute until fragrant. Add white wine and roasted garlic, reduce by half (turn up heat as necessary). Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste. Serve immediately once the chicken is removed from the oven.

Source: www.food.com