Black forest bacon weave8/26/2023 ![]() Remove from oven, and allow to rest on a cutting board, tented with foil, for at least 10 minutes before serving. Bake for 40-50 minutes, or until the temperature at the center of the chicken is around 155-160 degrees. Place the chicken in the oven - in the skillet if it is oven-proof, or transfer to a small baking dish. In a heavy skillet, brown the bacon-wrapped breasts on all sides. Take 3 strips of bacon and wrap around the chicken breast to hold it all together. Fold the chicken breast completely around the ham. Place a ham bundle, seam side down, in the center of a butterflied chicken breast. Start at one of the long sides and roll it up like a burrito. Place one stack of cheese in the center of the ham slices, then fold the short ends back over the cheese. The total length of the ham should be about 1 1/2 inches longer than your cheese strips. Lay 2 pieces of ham on a flat surface so that they overlap by about a third. Stack into 2 piles, one for each chicken breast. (Note: You do not need to add salt – there’s plenty in the ham and bacon.)Ĭut the cheese slices into strips about 1/2 inch wide, and a bit shorter in length than the “long side” of the chicken breasts. Smear the insides of the butterflied chicken halves with about a teaspoon (each) of Dijon mustard. 2 slices cheese (traditionally Swiss cheese, but I used Provolone here and it melted great, as you can see).4 slices of ham (I used Black Forest Ham from the deli case).2 chicken breast halves, butterflied and lightly pounded to an even thickness.We thought this chicken was trés délicieux! Bon Appétit! ![]() I like the cheese to ooze out on my plate, where I can eat it! Another improvement in this version, at least over our supermarket’s version in the prepared foods case, is the nifty encasement-technique for the cheese that keeps it from oozing out of the chicken in the oven. I’m sure this was an oversight by the French, and one that we have corrected here. Mustafa for coining the term “cheese tongue”!)Ĭhicken Cordon Bleu, prepared the traditional way, of course is not wrapped in bacon. However, the kind Facebook followers of our blog thought it looked yummy, and who am I to argue with reason? It was very yummy! (Thanks in particular to reader J. Ok, I had my doubts about posting this recipe because of this photo – let’s just say it reminds me of those photos of jack-o-lanterns spewing their insides out. ![]() Chicken sticks out its "cheese tongue" at those who scoff.
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