Buffalo-style chicken cordon Blue

Rachel ray

Buffalo-style chicken cordon Blue

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    . 4 boneless skinless chicken breast

  • 2

    . 4 slices ham

  • 3

    . ½ cup blue cheese crumbles

  • 4

    . salt and pepper

  • 5

    . 1 cup flour

  • 6

    . ¼ to ⅓ cup cornstartch (eyeball it)

  • 7

    . 2 large egg whites beaten

  • 8

    . 1½ cups breadcrumbs

  • 9

    . 3 tablespoons butter, melted

  • 10

    . About 3 tablespoons hot sauce

  • 11

    . canola or other high temp cooking oil for shallow frying

  • 12

    . Carrot and celry sticks for garnish

Directions

Split the breasts open and cut them across horizontally. Pound chicken out , then stuff the breasts with the ham and cheese. Fold the chicken over and press the edges to secure the stuff breasts. Season with salt and pepper and coat first in the flour mixed with cornstartch, then the egg whites, then the bread crumbs. Toss with melted butter and mixed hot sauce. Heat a shallow layer of oil about a quarter-inch deep in a large skillet over medium-high heat. When the oil is hot, cook the chicken on each side until golden brown and cooked through, about 6 min on each side. Drain the chicken briefly on paper towels and serve with carrot and celery sticks along the side.


Nutrition

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