Epic Chicken Cordon Bleu

Name: Epic Chicken Cordon Bleu
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons Dijon mustard; ½ teaspoon mineral salt; ¼ teaspoon ground black pepper; 6 ounces thin sliced black forest ham; 3 ounces slices prosciutto ham; 6 ounces thin sliced Swiss Cheese; 6 ounces thin sliced gruyere cheese; 1 egg, beaten; 2 tablespoons Frank's original red hot sauce or homemade hot sauce; ½ cup canned (powdered) Parmesan cheese; ¼ cup nutritional yeast; ¾ teaspoon poultry seasoning; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ cup unsweetened almond or cashew milk; ¼ cup heavy whipping cream; 3 tablespoons white cooking wine or chicken broth/stock; 3 tablespoons shredded Parmesan cheese; 2 tablespoons unsalted butter; 1 tablespoon lemon juice; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon mineral salt; ¼ teaspoon ground black pepper; ½ teaspoon glucomannan or xanthan gum

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Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
8 servings
Course
Main Course
Cuisine
Swiss

Epic Chicken Cordon Bleu

Iris Warren

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Traditional chicken cordon bleu is taken up a notch on the flavor and fanciness scales with the additions of salty prosciutto ham and smoky gruyere cheese.

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Ingredients

Servings

For Roulade

4 boneless, skinless chicken breasts
3 tablespoons Dijon mustard (no sugar)
½ teaspoon mineral salt
¼ teaspoon ground black pepper
6 ounces thin sliced black forest ham
3 ounces slices prosciutto ham
6 ounces thin sliced Swiss Cheese
6 ounces thin sliced gruyere cheese

For Crust

1 egg, beaten
2 tablespoons Frank's original red hot sauce or homemade hot sauce
½ cup canned (powdered) Parmesan cheese
¼ cup nutritional yeast
¾ teaspoon poultry seasoning
½ teaspoon garlic powder
½ teaspoon onion powder

For Sauce

½ cup unsweetened almond or cashew milk
¼ cup heavy whipping cream
3 tablespoons white cooking wine or chicken broth/stock (optional; adds flavor)
3 tablespoons shredded Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon mineral salt
¼ teaspoon ground black pepper
½ teaspoon glucomannan or xanthan gum (optional)

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Instructions

Preheat the oven to 350° F. Line a baking sheet with parchment or a silicone mat and lightly grease it with nonstick spray; set aside.

For Roulade

Trim the fat from the chicken breasts and butterfly them lengthwise. Place each chicken breast between two sheets of plastic wrap on a large cutting board.
Using a meat tenderizer mallet, beat the chicken breast until about ¼ inch thick. Repeat with remaining chicken breasts.
Brush or spread a thin layer of dijon mustard over each flattened chicken breast.
Sprinkle the salt and pepper over each of the chicken breasts.
Place a single thin layer of ham then a layer of prosiutto followed by a layer of swiss cheese and a final layer of gruyere (you may not need to use all of the hams or cheeses).
Roll up each of the chicken breasts like a burrito. To do this, first fold in the short ends slightly then roll up from one long edge to the other. Secure with toothpicks if necessary. You now have a roulade.

For Crust

In a shallow dish, whisk together the egg and hot sauce.
In a second shallow dish, mix together the remaining crust ingredients.
Roll each roulade in the egg mixture then in the crust mixture. Place on the prepared sheet pan.
Bake for 30 to 45 minutes or until the internal temperature reads 165° F.
Remove from the oven and allow to rest at room temperature for about 10 minutes.

For Sauce

Meanwhile, mix together all of the sauce ingredients except the gluccie in a medium saucepan over medium-high heat until butter and cheese have melted. Remove from the heat.
If you would like the sauce to be thicker, sprinkle then whisk in the gluccie.