{"id":1613,"date":"2023-02-26T16:11:10","date_gmt":"2023-02-27T00:11:10","guid":{"rendered":"http:\/\/pauldearing.com\/?p=1613"},"modified":"2023-02-26T17:29:31","modified_gmt":"2023-02-27T01:29:31","slug":"blue-ribbon-chicken","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1613","title":{"rendered":"Blue Ribbon Chicken"},"content":{"rendered":"

Not Deli Ham, but Prosciutto.\u00a0 And not Swiss, Gruyere.\u00a0 All good!<\/p>\n

Ingredients<\/b><\/p>\n

4 chicken breasts skinless and boneless<\/p>\n

8 thin slices prosciutto di Parma\u00a0\u00a0Note:<\/b> Small chicken breasts need just one slice of prosciutto each, so 4 not 8.<\/p>\n

6 oz. Gruyere, coarsely grated<\/p>\n

1\/4 cup all-purpose flour<\/p>\n

Kosher salt and freshly ground black pepper<\/p>\n

1 cup panko bread crumbs – may try Italian seasoned Panko next time<\/p>\n

1\/2 teaspoon dried thyme<\/p>\n

1 clove garlic, peeled and pressed<\/p>\n

2 tablespoons unsalted butter, melted<\/p>\n

2 eggs<\/p>\n

Extra-virgin olive oil<\/p>\n

 <\/p>\n

    \n
  1. Preheat oven to 350 degrees F.<\/li>\n
  2. Lay a chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1\/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log (roulade). Repeat with remaining chicken.<\/li>\n
  3. Season the flour with salt and pepper and put in a shallow bowl.<\/li>\n
  4. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter, and put in a shallow bowl.<\/li>\n
  5. Beat\u00a0 the eggs and season (so the flour, the eggs and the crumbs are all seasoned), and put in a shallow bowl.<\/li>\n
  6. Remove the plastic wrap from the chicken. Lightly dust the chicken with flour, dip in the egg mixture, then gently coat in the bread crumbs.<\/li>\n
  7. Lightly coat a glass baking dish with olive oil and carefully transfer the roulades onto it. Bake for 25 minutes until browned and cooked through.\u00a0 Note:<\/b> Small breasts will cook in 25 minutes; large breasts will take up to 40.\u00a0 Use a thermometer and or do a test slice or two.<\/li>\n
  8. Cut into pinwheels and serve.<\/li>\n<\/ol>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    We already have a traditional Chicken Cordon Bleu recipe along with a new favorite, Deconstructed Chicken Cordon Bleu.\u00a0 Wanting a unique name, went with (translated from French) “Blue Ribbon Chicken”.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[16,9],"tags":[150,226,225],"class_list":["post-1613","post","type-post","status-publish","format-standard","hentry","category-in-rotation","category-poultry","tag-chicken-cordon-bleu","tag-gruyere","tag-prosciutto"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1613"}],"version-history":[{"count":2,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1613\/revisions"}],"predecessor-version":[{"id":1615,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1613\/revisions\/1615"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}