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BUFFALO-STYLE CHICKEN CORDON BLUE

By

RACHEL RAY

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BUFFALO-STYLE CHICKEN CORDON BLUE 0 Picture

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

Details

Servings 4

Preparation

Step 1

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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