Tuesday, October 11, 2011
Chicken Cordon Bleu (Original Recipe from Rachel Ray, this is my take on it!):
4 boneless, skinless chicken breasts, pounded thin
8 slices ham (2 slices per breast)
8 slices provolone or swiss cheese (2 slices per breast)
3 tablespoons extra-virgin olive oil
You will also need kitchen twine
Preheat oven to 425 degrees. Lay chicken flat and place ham and cheese on top. Roll each breast and tie with 3-4 pieces of kitchen twine. Heat a frying pan with olive oil over high heat and sear chicken rolls on all sides, about 1-2 minutes per side or until medium brown and lightly crispy. Place chicken on a baked sheet and sprinkle all sides with basil, salt and pepper to taste. Transfer to oven to cook through, about 15-20 minutes.
Allow chicken to rest for 5 minutes before removing twine. To serve, cut each breast at a sharp angle. Enjoy!