Chicken Cordon-Blu

Chicken is often overlooked for interesting cooking. Yes, it is cheap, versatile, and kind of plain by itself; but that does not mean that a little creativity can’t make it a gourmet entrée. The other day I was looking at my cheese stock and realized I had a lot of Swiss cheese sitting around. I started thinking about dishes that used the earthy flavor of Swiss cheese. Right away Cordon-Blu came to mind. Many people think Cordon-Blu is French, but they are mistaken, it is an Austrian style that found acceptance in France. Anyway I quickly found some sliced ham and Dijon mustard in my refrigerator and was ready to roll.

Chicken Cordon-Blu

4 large boneless, skinless chicken breasts

Several slices of Swiss cheese

Sliced ham

1 egg

1 cup Dijon mustard

½ cup white wine

Black pepper

Garlic

Olive oil

2 tablespoons butter

Splash of milk or cream

• In a small sauce pan combine mustard, white wine, egg, butter, and cream. On high heat whisk until blended. Reduce heat and simmer until reduced to a consistency just slightly more runny than the original mustard
• In a large skillet heat olive oil and garlic, and black pepper.
• Place chicken in skillet and sear on high heat, reduce heat and cook until partially done.
• Remove chicken from heat and allow cooling until safe to handle. Slice down the side to form a butterfly fillet being careful not to slice completely through the chicken. Stuff chicken with layers of ham and Swiss cheese. Place a slice of cheese on top and fasten together with a tooth pick.
• Pour sauce over chicken breasts and place in an oven at 350 degrees for 15 minutes or until the chicken is done.