Tuesday, November 11, 2008

Chicken Cordon Bleu over Bacon Brussels Sprout Hash with Chicken Jus and Cranberry Chutney

As you all know, I am a Food Network junkie. However there are a few shows that I don't really love as much of the others. That's why I was shocked that after I watched a complete episode of Tyler's Ultimate that I was dying to make this dish. In my opinion, shoving cheese and prosciutto in anything is always a good idea. But when you add a buttery, crispy crust and serve it over a bacon brussels sprout hash with chicken jus and and cranberry chutney, I cannot resist.
This is a fantastic fall meal and the ingredients are affordable.

I added butternut squash to the hash and added more sugar to the cranberries. Instead of mincing the garlic and tossing it in the panko, I used a garlic press. Lastly, my veggies took about 10 minutes longer but I had a larger quantity due to the addition of the butternut squash.

Chicken Cordon Bleu
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • 1/2 pound Gruyere, grated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney.

Bacon Brussels Sprout Hash with Chicken Jus

  • Extra-virgin olive oil
  • 4 slices thick-cut bacon
  • 4 sprigs fresh thyme
  • 2 pints Brussels sprouts, cut in 1/2
  • 1 pound fingerling potatoes, split down the middle
  • 1/2 pound red pearl onions, peeled
  • Kosher salt and freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 bunch flat-leaf parsley, leaves roughly chopped

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Cranberry Chutney

  • 2 cups fresh cranberries
  • 1/2 cup full-body red wine
  • 1/4 cup sugar
  • Freshly ground black pepper

Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.


1 comment:

Lucille Buell said...

I was lucky to be one of the few to try her attempt at this dish. It was amazing! Give it a shot.