Chicken Kiev Cordon Bleu With A Boozy Cider Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

Steps:

• Preheat oven to 375 degrees. Melt butter in glass baking dish.
• Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
• Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
• Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

Steps:

• 1. Preheat the oven to 300° F. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside. 2. Pat the chicken breasts dry. Place a breast inside a 1-gallon Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4-inch thick. Repeat with the second breast. Cut each flattened breast in half. 3. Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, then spread equal amounts of country mustard on each of the breast pieces. 4. Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roulade, or "kiev," and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour. 5. Remove the kievs from the refrigerator 30 minutes prior to sautéing. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat and warm up the butter and olive oil. 6. Place the kievs in the sauté pan and brown evenly on all sides. It will take about 10 minutes until the kievs are a lovely golden brown. Place the kievs in an ovenproof baking dish and cover with foil. Cook for 10 to 15 minutes -- as long as it takes you to prepare the sauce. After removing the kievs from the sauté pan, keep the heat on medium and immediately add the white wine and scrape up all of the wonderful chicken bits. Then, add the hard cider. 2. Add the apple cider, and stir well with a whisk. Add the mustard, then add the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning and add pepper and/or salt as needed. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half and is unctuous and silky. 3. Plate the kievs, and spoon the sauce over them. Serve the additional sauce in a gravy bowl.