Chicken Cordon…wait for it…Bleu!

Crunchy on the outside, gooey and chicken-y on the inside…fuck yeah, this recipe is your new jam.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt, pepper, and garlic powder
• 6 slices of thin, deli-style ham
• 6 slices of thin, deli-style swiss cheese
• 2 eggs
• 1 cup all-purpose flour
• 1 cup bread crumbs
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup milk
• 1/4 cup white wine
• 1 clove garlic, finely diced
• 1 tbsp dijon mustard
• 3/4 cup parmesan, grated

Steps:

1. Place the chicken between two pieces of parchment paper or cling wrap, and – using a meat mallet, rolling pin, or sledgehammer – pound the chicken breast until it is 1/2″ thick
2. Lightly coat the chicken with salt, pepper, and garlic powder to taste
3. Lay out the chicken and top each piece with 3 slices of ham (like a blanket), followed by 3 slices of cheese (like an even better blanket)
4. Tightly roll the topped chicken, burrito-style, and cover tightly with cling wrap as tight as possible…tightly…tight like a tiger
5. If possible, allow the chicken wraps to chill in the fridge for about 30 minutes (*bud light not included)
6. Fill a tall-sided pan with enough oil to cover at least half of the rolled chicken and begin heating
7. Prep three shallow but wide bowls – within one, scramble the eggs, within another, mix the bread crumbs with salt and pepper, and within the third, place the flour
8. Remove the chicken from the wrap and dredge each first in the flour, then eggs, and then in the bread crumbs
9. Gently place the now-breaded chicken into the hot oil for about 4-5 minutes per side until golden brown
10. Turn the chicken over so it cooks evenly on both sides
11. Remove chicken and place on a wire rack to cool and remove excess oil
12. If the chicken temperature is not fully done (i.e. 165F – check with a meat thermometer), feel free to place it on a baking dish in the oven at 350F for a few more minutes
13. 1 minute later…
14. Place a sauce pan on the stove at medium heat and add the butter until melted
15. Add the garlic and cook until tender, about 2-3 minutes
16. Add the flour and whisk to form a roux – cook until combined and smooth
17. Slowly add the milk and wine, continuously stirring until the mixture is once again smooth and slightly bubbling
18. Add the dijon, parmesan, and some salt and pepper to taste
19. Once the sauce is fully incorporated, remove from heat and drizzle over the chicken
20. Serve!