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Home > Recipes
Recipes from Pilgrim's Kitchen
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Inside Out Chicken Cordon Bleu
1993 Winning Taste Recipe Contest - First Place: Elegant Entertaining
Adele Solazzo
Ingredients:
- 4 pounds Pilgrim's Pride boneless, skinless, split chicken breasts
- 1/4 pound Monterey Jack or Swiss cheese, sliced
- 1/2 pound prosciutto* or ham, thinly sliced
- 5 tablespoons butter, divided
- 1/4 pound fresh mushrooms, sliced
- 1/4 teaspoon sage
- Salt and pepper to taste
- 1 cup heavy cream
Directions:
Flatten chicken breasts to about 1/4-inch thickness by pounding with a meat mallet. Place a slice of cheese over each piece of chicken. Roll up and wrap completely with prosciutto or ham.
Melt 2 tablespoons of butter in a medium skillet and sauté mushrooms until limp; remove and set aside. Add remaining 3 tablespoons butter to skillet; melt and add sage, salt and pepper. Quickly cook chicken breasts until outside wrapping becomes slightly brown and crusty. Reduce heat and slowly add cream. Do not boil. Stir in mushrooms and simmer 3 to 5 minutes more. Serve immediately.
4 servings
*Available at Italian delis or at the deli of your supermarket.
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