Chicken Cordon Bleu with Cider Shallot Sauce

I updated this recipe from the original post with a new sauce and new technique. The cider shallot sauce is light and refreshing. You don't need a thick creamy sauce when you have a crispy coated chicken breast oozing melted cheese. It would be too much.

I was inspired to revamp this dish after watching Tyler Florence on Food Network form impossibly perfect cordon bleu bundles. (Mine were always unattractively patched together with toothpicks.) His trick? He used plastic wrap to roll the chicken into snug little packages. No touching the meat with your fingers- no mess. Next, the plastic-wrapped poultry takes a rest in the fridge (long enough that it stays stuck when you peel off the plastic, roll it around in the flour, egg, and then breadcrumb mixture, and put it straightaway into the oven). No toothpicks in sight. Ah, another kitchen miracle.

2/23/09: Chicken Cordon Bleu is a classic French dish that is surprisingly simple! I kept with tradition in rolling a thinly pounded breast of chicken around sliced ham and Swiss cheese, and then dredging it in a coat of seasoned breadcrumbs. It can be fried or baked (as I did). I found a wine-less sauce recipe that turned out spectacular! Make the sauce at the last second, just before pulling your Cordon Bleu out of the oven. Your chicken should be golden brown and juicy with the cheese bubbling away inside. Spread your sauce over top, pause to admire, and then devour!

INGREDIENTS
2 boneless, skinless chicken breasts, pounded very thin
whole wheat Panko bread crumbs (you can add seasonings if you wish, such as garlic powder, basil, oregano, etc.)
all-purpose flour
1 egg, whisked
salt and pepper
2 slices ham or prosciutto
2 slices Swiss, Jarlsberg, or Gruyere cheese

Cider Shallot Sauce:
2 Tbsp. butter
1 small shallot, minced
1 Tbsp. cider vinegar
3/4 cup apple cider
1/2 cup chicken stock
1 Tbsp. freshly squeezed lemon juice
dash dried thyme (or fresh)
salt and pepper, to taste

DIRECTIONS

1. Place pounded chicken on a piece of wax paper or plastic wrap. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Using the paper/plastic roll up the chicken breast tightly and wrap up at the ends. Place in the refrigerator until ready to use (refrigerating for a while helps the chicken stay rolled up without using toothpicks).

2. Preheat oven to 350 F. Remove the chicken from the refrigerator and carefully unwrap it. Place the flour, egg, and breadcrumbs in three separate shallow dishes. Gently coat the chicken bundles in flour, then in the egg, and last in the breadcrumb mixture. Place in a lightly greased baking dish and bake in the preheated oven for 20-30 minutes, until cooked through.

3. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium-high heat. Add the shallot and saute until tender, several minutes. Stir in the vinegar, cider, and chicken stock. Bring to a boil, then reduce heat and simmer 8-10 minutes, until thickened. Whisk in lemon juice, remaining Tbsp. butter, and thyme. Season to taste with salt and pepper. Keep warm until ready to serve.

4. When the chicken is done baking, remove from the oven and plate. Drizzle with cider sauce and serve.

Serves 2.

(Adapted from Food Network)