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Chicken Cordon Bleu
Total 45 mins, includes cooling time
Active 25 mins
Makes 4 servings
Ingredients
Honey Dijon Sauce
Directions
- Place a rack in the middle of the oven and preheat to 375° F. Trim off any fat around the edges of the chicken. Working one at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick. Season the chicken on all sides with kosher salt and ½ teaspoon of pepper.
- Arrange the chicken smooth side down on a work surface. Cover one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another ham, final slice of cheese leaving space around the edges. Fold breast in half over the ham and cheese and press edges together to firmly seal.
- In a shallow bowl, combine the breadcrumbs, garlic salt, and ½ teaspoon pepper until completely combined. In a separate bowl, whisk the egg and water together. On a plate combine the flour and nutmeg and spread to cover the plate.
- Working one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere. Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
- Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering. Cook the chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
- Bake the chicken until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 15 minutes.
- Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
- Place one chicken breast per serving plate and top with the Honey Dijon Sauce, or serve as a side.
- Honey Dijon Sauce
- Combine the egg yolks, salt, nutmeg, Dijon mustard, honey, and white wine vinegar in the bottom of a cup that barely fits the head of an immersion blender.
- Place the head of an immersion blender into the bottom of the cup with the egg yolk mixture and turn it on.
- With the blender constantly running, slowly pour the hot butter into the cup. (It should emulsify with the egg yolk and white wine vinegar and the sauce should be thick and creamy).
- Whisk in the minced parsley.
- Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. (Béarnaise cannot be cooled and reheated.)
- When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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