Wednesday, December 14, 2011

Dishin' It with Chef Marco {5}

Hi there!  It's recipe time again with Chef Marco!
Enjoy!  Let me know if you make this one, too.  Looks yummy...
~ Nay ~


Chicken Cordon Bleu
with
rustic fingerling potatoes and beet tangarine salad {white wine dijon cream sauce}
Serves 4

Ingredients…

4 6-7 oz chicken breast
4 slices of Swiss cheese
4 slices of ham (preferably black forest)
6 garlic cloves minced
¼ cup chopped parsley
3 medium red beets peeled and cut into medium size pieces
½ seeded cucumber seeded and cut into crescents
½ medium brown onion slice thin
2 large tangerines peeled and cut out segments
2 lb fingerling potatoes cut in half lengthwise
½ cup white wine
16 oz heavy cream
5 whole eggs
1 ½ cups of all purpose flour
2 cups Home made or store bought seasoned bread crumbs
3Tbls Dijon mustard
3Tbls of unsalted butter
Salt
Pepper
Tbls of paprika

Procedure…
Pre heat oven 375 degrees. Marinate chicken with garlic, chopped parsley, salt and pepper. Pound out chicken between a freezer bag with a mallet about ¼ inch thick. Lay out 1 slice of Swiss cheese on top of pounded chicken; lay on top of Swiss a slice of ham. You could add more Swiss or ham if you want but it might be difficult to roll the chicken into roulades. Roll up chicken to seal. Using a baking sheet lay out flour and season with salt and pepper. Gently roll chicken in flour and coat on all sides. In a large bowl add eggs and beat them with a ¼ cup of heavy cream. Toll gently the floured chicken in egg wash and coat well. Using a baking sheet lay out seasoned bread crumbs and coat well. Transfer chicken to a non stick baking sheet pan and put in oven for about 30 – 40 minutes until golden brown and chicken is cooked (160 degrees). Meanwhile in a hot sauce pan and wine and reduce by half, add rest of heavy cream and reduce by half or until cream develops large bubbles as its cooking, add in 3 Tbls of Dijon mustard to finish off sauce. Cook off beets in boiling salted water for about 15 minutes. Strain and cool off. Boil potatoes for about 10 minutes until almost cooked. (You can cook off beets and potatoes ahead of time before doing the chicken). In a hot sauté pan add butter and potatoes and sauté until crispy about 10 minutes; finish off potatoes with salt, pepper and paprika. Mix beets, tangerines, sliced onions, cucumber crescents in a bowl and season with salt and pepper. Once chicken is finished let rest for at least 10 minutes and slice, about four cuts with knife. Lay out chicken so you can present what’s inside of it. Place salad and potatoes on either side of dish and sauce to your liking. All around dish or on top of chicken, how ever you want. Don’t forget to garnish your dish.

Happy Holidays!
~Chef Marco

1 comment:

Gentri said...

Wow! Yum!! Thanks for sharing, I'll have to try it out!

Btw I'm having a giant giveaway and would love for you to enter!