Grateful Grits

French cuisine holds a special place in my heart, and lately, I’ve been on a quest to master its timeless recipes. One dish that embodies the essence of French culinary finesse is Chicken Cordon Bleu—an exquisite creation where tender chicken breasts enfold a delicate interplay of savory ham and cheese, all wrapped in a golden breadcrumb embrace.

Now, while the fundamental concept remains steadfast across kitchens, each rendition boasts its own unique twist. Whether it’s the choice of cheese, the selection of cured pork, or the method of cooking—be it the crispness of frying or the succulence of baking—the possibilities are as vast as the French countryside.

So, let’s embark on this culinary journey. Begin by placing a chicken breast between two sheets of plastic wrap, preferably atop a sturdy wooden cutting board. With a meat tenderizer, gently coax the chicken into a uniform thickness of about a quarter-inch, removing any excess fat as you go. Here’s a pro-tip: keep the top layer of plastic wrap to minimize mess and splatter—a small detail that makes a big difference in kitchen cleanup.

Now, the artistry begins. Lay down slices of prosciutto on the flattened chicken, followed by a generous sprinkle of grated gruyere cheese. It may take a few tries to strike the perfect balance—enough cheese to satisfy, yet not too much to impede the rolling process. Roll up the chicken snugly, using the plastic wrap to guide and mold it into a tight pinwheel. Seal the ends with a twist and repeat until each breast is a culinary masterpiece in the making. Refrigerate for at least an hour, but this can be done ahead of time.

With your creations resting in the refrigerator, it’s time to prepare the dredging stations. Set up a trio of plates: one with all-purpose flour seasoned with a dash of salt and pepper, another with lightly beaten eggs, and the third with breadcrumbs infused with grated garlic, fragrant thyme, and melted butter—a symphony of flavors waiting to coat each chicken parcel.

Carefully unwrap the chicken, ensuring its integrity remains intact, and commence the dredging dance—first the flour, then the eggs, and finally the breadcrumb medley. Arrange the coated beauties on a baking sheet lined with parchment paper, a thoughtful touch for easy cleanup, and a drizzle of olive oil for that golden crunch. Into the oven they go, preheated to a gentle 350 degrees, for a transformative thirty minutes of baking bliss.

While the oven works its magic, it’s sauce time. In a trusty cast iron pan or your preferred vessel, craft a simple roux by melting butter and stirring in flour until it takes on a luxurious golden hue. This is where patience pays off—allowing the roux to cook to perfection over medium-low heat, infusing your sauce with richness and depth.

Once your roux reaches the desired color and consistency, introduce chicken broth and milk, stirring diligently to prevent any unwanted lumps. A dash of Dijon mustard, a splash of Worcestershire sauce, and a sprinkle of garlic powder join the fray, each adding its own distinctive note to the symphony of flavors. Stir, taste, adjust—until the sauce coats the back of your spoon just so, a velvety tribute to culinary excellence.

As the oven timer chimes its sweet symphony, remove the Chicken Cordon Bleu from its golden cocoon and allow it to rest, basking in the anticipation of the feast to come. Serve alongside a generous ladle of your meticulously crafted sauce—a fitting tribute to the culinary artisans who inspire us to explore, create, and savor each exquisite bite. Bon appétit!

Chicken Cordon Bleu

Ingredients:

4 boneless skinless chicken breasts

8 slices of Prosciutto

1 cup of grated Gruyere

Salt and Pepper

1 ½ cup of Italian Breadcrumbs

Fresh Thyme Leaves

2 cloves grated of Garlic

3 Tbsp. of Unsalted Butter

2 Eggs

Olive Oil

For the Sauce:

3 Tbsp. of Unsalted Butter

3 Tbsp. of All-Purpose Flour

1 cup of Chicken Broth

1 cup of Whole Milk (or Heavy Cream)

3 Tbsp of Dijon Mustard

2 Tbsp of Worcestershire Sauce

1 tsp of Garlic Powder

Salt and Pepper

Directions:

1. Place a piece of plastic wrap on a cutting board. Place one chicken breast on top of the plastic wrap. Then place another piece of plastic wrap on top of the chicken breast. Pound the chicken with a tenderizer until it is no more than a quarter inch thick. Trim any fat.
2. Remove the top layer of plastic wrap. Place two pieces of prosciutto on top of chicken. Then top with gruyere cheese.
3. Once the filling is in, take the bottom plastic wrap and wrap the chicken around the filling. Roll it up into the plastic wrap. Repeat these steps until all chicken breasts have been assembled. Put them in a container and place them in the refrigerator for at least an hour.
4. Preheat the oven to 350 degrees. Prep three plates. One should have flour, salt, and pepper. The second should have eggs. The third plate should have breadcrumbs, garlic, thyme, and butter.
5. Take the chicken out of the plastic wrap. Dredge each chicken breast in the flour then the eggs, then roll it in the breadcrumb mixture. Place each chicken breast on a baking sheet that is rubbed down with olive oil.
6. Bake for thirty minutes. If the breadcrumbs aren’t brown, move the baking sheet to the top rack and switch to broil for a few minutes.
7. While chicken is baking, prepare the sauce. Melt butter over medium heat. Once the butter has melted, add the flour and stir until it turns to a deep golden brown. Next, add the broth, milk, mustard, Worcestershire sauce, garlic and salt and pepper. Stirring throughout the process. Lower the heat and allow to cook until it is the desired thickness. Serve on top of chicken.