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The Herbfarm Chicken Le Cordon Bleu


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the chicken and stuffing:
  • 4 large boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • Salt and freshly ground pepper to taste
  • 4 thin slices (2×4 inches) “real” black forest or Westphalian ham or other smoky dry-cured ham (or use prosciutto)
  • 4 thin slices (2×4 inches) Gruyere cheese
  • ***
  • For the herb crust:
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh sage
  • 2 tablespoons olive oil

Instructions

  1. Using a rubber or wooden mallet or the side of an empty wine bottle, gently pound the chicken breast, one at a time, between sheets of plastic wrap or parchment paper until they are ¼ inch thick and about 5 inches wide and 7 inches long. Or, better yet, get the butcher to do it for you.
  2. Season the top of each piece of chicken with salt and pepper. Lay a slice of ham and a slice of cheese over the bottom half of each breast, fold a ½-inch strip of each side inward and then fold the top over enclose the filling completely.
  3. Procedure on how to make the Herb Crust:
  4. Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate. One at a time, put a stuffed chicken breast in the herb mixture and press to make as many herbs adhere as you can, then turn and coat the other side with herbs.
  5. Set all the breasts on a plate until ready to cook. (At this point, breasts can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.)
  6. Heat the oil in large skillet or sauté pan over medium-high heat. Season the herbed breast with salt and pepper.
  7. When the oil is hot, carefully lower the chicken into the pan, reduce the heat into medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes.
  8. Turn the chicken over and cook until well browned on the other side and cooked through, 5 to 6 minutes more.
  9. Transfer the chicken to a warm platter and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 367.98 kcal
  • Sugar: 0.26 g
  • Sodium: 502.75 mg
  • Fat: 17.56 g
  • Saturated Fat: 5.38 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 6.17 g
  • Fiber: 3.87 g
  • Protein: 45.73 g
  • Cholesterol: 144.82 mg
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