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Emerilized Chicken Cordon Bleu

"Poultry is for the cook what canvas is for the painter."
- Jean-Anthelme Brillat-Savarin

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Friday, November 10, 2006

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Emerilized Chicken Cordon Bleu
Recipe courtesy of Emeril Lagasse

Two 6-ounce chicken breasts, cut in half and pounded into thin scallops
8 thin slices of Prosciutto
8 thin slices of Desoto Cheese (2 inches by 2 inches by 1/4 inch)
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herbed bread crumbs
Oil for sautéing
Salt and pepper
1 cup Smoked Tomato Butter Sauce, recipe follows
2 cups mashed potatoes, hot
2 tablespoons chiffonade of basil
2 tablespoons grated St. John's Cheese
Essence

For the chicken: Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the Prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Finally dredge the chicken in the herb crumbs, coating each side completely.
In a sauté pan, heat the olive oil. When the pan is smoking hot, add the chicken. Sauté for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. Spoon the smoked tomato butter sauce in the center and around the edges of the plate. Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes. Garnish with the basil, grated cheese and Essence.
Yield: 2 servings

Smoked Tomato Butter Sauce 
4 plum tomatoes, smoked or oven dried, peeled
1/4 cup melted butter
1 tablespoon cream

Place all ingredients in a blender and mix well.

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