The recipe has a different name in our collection, but as the kid pointed out half way through her portion last night “this is basically just fancy cordon bleu, right?”
She pronounced it with an impeccable French tongue, too. I guess ten years of French Immersion school has finally paid off.
But she’s not wrong.
Or, at least, not too far from correct.
Anyone familiar with the already-kinda-fancy dish cordon bleu knows that a bit of chicken breast is rolled or stuffed with some ham and swiss cheese, spiced, breaded and baked. It’s a tasty bit of chicken dish with a surprise, creamy filling.
This slightly upscale alternative (which we poached from some long forgotten YouTube cooking channels) is a bit of chicken rolled or stuffed with some fancy ham (prosciutto) and some fancy cheese (we used some boursin herb and garlic), spiced, skipped the breading, and baked.
Our classy version hits the same notes as the original: savoury chicken, a warm creamy inside, but adds some unique notes that bring it up to an elevated, but still cook-at-home, quality.
Plus I get to use my big Staub braiser.
4 slices butterflied chicken breast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
4 tablespoons soft herb cheese
8 slices prosciutto
4 tablespoons sun dried tomatoes
8 pieces fresh basil
2 tablespoons olive oil
1/4 cup lemon juice
1/2 cup chicken broth
After combining the salt, pepper and paprika into a rub for the chicken breasts, coat with the seasoning and lay out on a surface. The chicken is “stuffed” with a layer of each of the soft cheese, prosciutto, sun dried tomatoes and fresh basil, rolling it into a tight coil and holding together with a skewer or toothpick.
In a large cast iron braiser (or using a frying pan and a baking dish) fry the rolls about a minute per side in a bit of oil, then pour the mixture of the lemon juice and chicken broth into the braiser (or baking dish with the chicken) and bake for about 15 minutes at 425F, turning once.