Sunday, October 24, 2010

Veggie Cordon Bleu

This recipe is a little more time-intensive than I generally prefer, but it is worth. every. effort! It actually turned into a cross between cordon bleu and kiev. It's a hybrid ;) The sauce is insane. Next time I'm going to try to make it into mini-bites and serve as appetizer w the honey mustard gravy for dipping. HELLO! :)

5 MSF Chicken Grillers
5 slices Swiss cheese
5 slices wham -- vegetarian deli sliced ham
6 tablespoons all-purpose flour
2 teaspoon paprika
2 Tbs butter mixed w 2 Tbs chive and onion cream cheese
6 tablespoons butter
1/2 cup unsweetened white grape juice (I doubled to one cup)
1 teaspoon chicken bouillon granules (I doubled to 2 tsp)
1 tablespoon cornstarch (or flour)
1 cup heavy whipping cream

Press the chix thin enough to roll. Place a cheese and wa double ham slice on each breast within 1/2 inch of the edges. Slather a healthy bit of the cream cheese/butter mixture inside before rolling. Fold the edges of the chicken over the filling, and secure with toothpicks. NEXT TIME I WILL USE BAKING STRING. (The cheese will leak out a little bit and that's ok! Or, you can wrap the cheese up INSIDE the ham and it won't leak!) Mix the flour and paprika in a small bowl, and coat the chicken pieces. I used garlic herb panko instead.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the juice and bouillon. Reduce heat to low, cover, and simmer for 8-10 minutes, until chicken warm and well gooey-fied.
Remove the toothpicks, and transfer the breasts to a warm platter. (I used colored toothpicks. It made them easier to find, but the coloring spread to the chicken. Some people also recommended using baking ties instead of toothpicks).

Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet with the remaining drippings, juice, and bouillon. This makes an a.m.a.z.i.n.g sauce! Cook, stirring until thickened, and pour over the chicken. Serve warm.

Btw... a touch of honey mustard would be amazing in the sauce!

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