Cornflake Crusted Chicken Corden Bleu
So I’ve been messing around with this recipe for a while. Its a corden bleu, but southern style. 4 boneless chicken breasts 1 stick of butter/margarine 3-4 handfuls of cornflakes Approx 1 cup of flour 1 Tbsp paprika 1 Tbsp black pepper 1/4 lb deli ham (sliced) 1/4 lb swiss cheese (sliced) 2 eggs 1/4 cup milk Toothpicks or skewers -Rinse and cut any fat off of chicken breasts. Lay chicken breasts flat on cutting board, cut a slit in the side of the chicken breast to make a pocket (try not to cut all the way through the breast. Once u have the pockets cut roll a few slices of ham around a few slices of swiss. Insert ham/swiss into chicken breast pocket. With your skewers or toothpicks close the pocket as well as you can. Once all of the chicken breasts are filled and sealed, mix flour, paprika, and pepper in a bowl. In a separate bowl whisk egg and milk together. Crush corn flakes on a large plate or bowl. Roll the chicken breasts in flour mixture. Then transfer to egg mixture (dunk them chickens), then roll chicken breasts in the crushed corn flakes until they are well covered. Ok now the cooking part. In a large skillet melt down stick of butter (or olive oil) its obviously better with butter, so don’t be a pussy. Once all is melted and skillet is at a medium temp, place all chicken breasts in skillet, and cook approx 6 to 7 minutes on each side (they turn out better if you only flip them once), once the cornflakes are toasted to a golden brown, its usually about time to flip them. After they have been cooking on both sides for 6 to 7 minutes on each side, pull the largest chicken breast out and cut into it to make sure chicken is thoroughly cooked. If not proceed to cook them for a few more minutes. Place chicken breasts on a large plate with a paper towel to catch any drips. And bingo, you’ve just made my own recipe of cornflakes crusted chicken corden bleu. This was all off the top of my head, so feel free to experiment with the measurements. Enjoy!
2 years ago • Notes