Tuesday, April 6, 2010

Chicken Cordon Bleu

Super easy, super tasty- no pics, we ate too fast!

Menu: Chicken Cordon Bleu
Asparagus with Shallot Vinaigrette
Spinach Salad with Simple Vegetables

Chicken Cordon Bleu (serves 2 and a toddler-modified from The Joy of Cooking)
kosher salt and fresh ground black pepper
1 pkg thin-sliced (milanesa) chicken breast (4 pieces)
1/4 lb thin-sliced ham (Easter leftovers!)
4 slices baby swiss cheese
1/4 c whole wheat flour
1 large egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (or I used 1/2 cup whole wheat pretzel crumbs, just pulse pretzels in food processor)
1 tbsp butter
1 tbsp olive oil

Flatten chicken breasts until 3/8 of an inch. Sprinkle with salt and pepper. Layer ham and cheese on top of chicken. Fold over and press sides together to keep cheese and ham mixture inside. Dredge in flour, then egg mixture, then crumbs. Heat butter and oil in a large skillet until fragrant. Add chicken to pan and cook 3-4 minutes a side until golden and juices run clear. Serve immediately.

Asparagus with Shallot Vinaigrette
1 lb asparagus, trimmed and washed
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp minced shallots
1 tsp dijon mustard
kosher salt and black pepper

Steam asparagus until cooked through but still bright green (5-7mins). Plunge into ice water to stop cooking. For dressing, whisk together remaining ingredients and season with salt and pepper to taste.

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