BUFFALO-STYLE CHICKEN CORDON BLUE

RACHEL RAY

BUFFALO-STYLE CHICKEN CORDON BLUE
BUFFALO-STYLE CHICKEN CORDON BLUE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    BONELESS, SKINLESS CHICKEN BREAST

  • 4

    SLICES HAM (WET CURED)

  • 1/2

    CUP BLUE CHEESE CRUMBLES

  • SALT AND PEPPER

  • 1

    CUP FLOUR

  • 1/4 TO 1/3

    CUP CORNSTARCH (EYEBALL IT)

  • 2

    LARGE EGG WHITES, BEATEN

  • 1 1/2

    CUPS BREADCRUMBS

  • 3

    TABLESPOONS BUTTER, MELTED

  • 3

    ABOUT 3 TABLESPOONS HOT SAUCE

  • CANOLA OR OTHER HIGH TEMP OIL FOR SHALLOW FRYING

  • CARROT AND CELERY FOR GARNISH

Directions

SPLIT THE CHICKEN BREASTS OPEN AND CUT THE ACROSS HORIZONTALLY. POUND THE MEAT OUT A LITTLE MORE, THEN STUFF THE BREASTS WITH THE HAM AND CHEESE. FOLD THE CHICKEN OVER AND PRESS THE EDGES TOGETHER TO SECURE THE STUFFED BREASTS. SEASON WITH SALT AND PEPPER AND COAT FIRST IN THE FLOUR MIXED WITH CORNSTARCH, THEN THE EGG WHITES, THE THE BREADCRUMBS TOSSED WITH THE MELTED BUTTER AND MIXED WITH HOT SAUCE. HEAT A SHALLOW LAYER OF OIL ABOUT A QUARTER INCH DEEP IN A LARGE SKILLET OVER MEDIUM TO MEDIUM-HIGH HEAT. WHEN THE OIL IS HOT, COOK THE CHICKEN ON EACH SIDE UNTIL GOLDEN AND COOKED THROUGH, ABOUT 6 MIN ON EACH SIDE. DRAIN THE CHICKEN BRIEFLY ON PAPER TOWELS AND SERVE WITH CARROT AND CERLERY STICKS ALONGSIDE.

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