Chicken Cordon Bleu with Rice

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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Medium

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INGREDIENT WEIGHT VOLUME
Water 338 g 338 mL / 1½ cups
White rice, long grain 200 g / 7 oz 1 cup
Salt 1 g ½ tsp
Chicken breast, boneless & skinless 900 g / 2 lb 4 breasts
Salt to taste
Black pepper, freshly ground to taste
Proscuitto, thinly sliced 4 slices
Gruyere cheese, thinly sliced 4 slices
Bread crumbs, preferably Panko 50 g / 1¾ oz ¾ cup
Parsley, finely chopped 5  g ¼ cup
Salt 1 g 1 tsp
Black pepper, freshly ground 1 g ½ tsp
Egg 45 g 1 large egg
Water 15 g 15 mL / 1 tbsp
All-purpose flour 60 g / 2 oz ½ cup
Neutral oil 45 g 45 mL / 3 tbsp
Salt to taste

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 190°C / 375°F.

In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes. 

4 Remove from heat and let steam, covered, for 10 minutes.

Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about .635 cm / ¼” thick. 

Season chicken with salt and pepper.

Arrange chicken smooth side down. Cover one half of each breast with one slice of prosciutto and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to seal.

In a bowl, combine bread crumbs, parsley, salt, and black pepper. Whisk egg and water in another bowl. Spread flour on a plate.

Press both sides of chicken in flour, shaking off excess, then dip both sides into egg mixture. Coat with bread crumb mixture, patting with fingers to adhere. Transfer to a plate.

10 In a large skillet, heat oil over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a baking sheet; season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 75°C / 165°F,  about 5 minutes. 

11 Using a fork, fluff the rice. Serve with chicken.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Dijon mustard makes a good accompaniment to the chicken 
  • Alternatively, you can use ham slices instead of prosciutto 
  • You can swap out Gruyere cheese for Swiss cheese if you wish 

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