Chicken Cordon Bleu With Fresh Goat Cheese
By: Corrinne
Published: Friday, March 18, 2011 - 7:51am

Ingredients




11 ounces or 2- 4 oz. log Fresh Goat Cheese, such as Chavrie
6 ounces Boneless, skinless chicken breast halves
4 ea. Slices Serrano Ham
1 tablespoon Chopped fresh parsley
1 cup All Purpose Flour
3 ea. Eggs
2 tablespoons Milk
2 cups Panko or Bread crumbs
2 cups Vegetable oil
Salt and pepper

Preparation

1 Preheat the oven to 350 degrees F. 2 Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well. 3 Season each pocket with salt and pepper 4 Place a slice of ham in each pocket 5 Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts. 6 Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes 7 Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one. 8 Beat the eggs and water together. 9 Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs. 10 In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. 11 Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes. 12 Split each chicken breast in half and serve