Thinly sliced chicken fillets, quantity depends on how many mouths you’ve got to feed!
1 egg, beaten
1 plate with flour, salt, pepper and paprika sprinkled and mixed
3 tablespoons of butter
Thin slices of ham and Swiss cheese
Pound out the chicken fillets to tenderize. But don’t pulverize them! Chicken breasts are very delicate. Next start an assembly line of breast fillets, placing one slice of ham and one slice of cheese on top of each fillet. Roll them each up and secure them with a toothpick. Get your pan heated up and melt butter. While pan is heating, coat the rolled fillets in your beaten egg, then roll around on the flour plate, coating generously. Place flour-coated fillets into heated pan and allow to brown, about 5 minutes. Carefully flip the fillets over, cooking the other sides for another 5 minutes. Cover the pan for a few minutes to fully cook. With the remaining butter, you will make a wine sauce. Add a little white wine and a teeny-tiny bit or cornstarch to the butter. If you don’t like the flavor or cornstarch, you can use some flour and more butter to create the base for your sauce. Add a very small amount of chicken broth, ¼ cup, squeeze a half lemon into the mix, and allow to thicken. Drizzle the wine sauce over the cordon bleu rolls on your serving dish.
This dish always tastes so juicy and creamy from the melted cheese. It is the perfect partner to some fresh roasted vegetables. I like to roast potatoes, mushrooms, carrots and a sliced onion with rosemary, salt and pepper in the oven while I am cooking this dish. Serve with a side salad, and you have a rather impressive gourmet meal to serve!
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