Poultry, Pork and Dairy! What Else Could Be More Merry!?

Sometimes you have to torture a chicken in order to get some really good grub. Have you ever considered what the chicken would say if it knew that after it died, you were going to take one of what could have been its babies, stir it around in a bowl, and then dip the chickens dead carcass in it? Wars have been started for less. Its so disrespectful…. and delicious. I made chicken cordon bleu tonight. Its comfort food. And on the darkest day of the year, you really just need to curl up with some tasty food and a nice strong drink. Chicken breasts are notoriously dry. We’ve taken care of that this evening by giving it the beating of a lifetime, and adding in flavor with vinegar, lemon juice and salt.

4 chicken breasts

1/4 cup white balsamic vinegar

Juice of 1 lemon

4 slices of ham

4 slices of swiss cheese

1 cup finely grated gruyere cheese

1 tsp lemon zest

1/4 cup flour

1 cup panko bread crumbs

2 eggs



1 cup oil

Place the chicken breasts between two pieces of plastic wrap, and give them a good bashing until they are about 1/2 inch thick. Place the breasts in a bowl or ziploc bag, and add in the balsamic, lemon juice, and salt. Coat each piece, cover it, and let it sit in the fridge for about 30 minutes. While that is sitting, whisk your eggs in a bowl. Then mix together flour, panko, lemon zest, and half the Gruyere cheese on a plate and set it aside. Heat up your oven to 400 degrees, and place oil in a pan and heat it to medium high. (I didn’t use an exact temperature, because at this point you’re just making the panko a bit more crispy). Remove the chicken from the fridge, and pat it dry.  In the center of each breast  place a tablespoon+ of grated Gruyere, a slice of aged Swiss, and then a slice of ham. When the ham is on the top it will stop the cheese from oozing out from the edges of the chicken….SCIENCE! Fold the edges of the chicken inward, and secure them with a toothpick or string. Dredge each piece of chicken in the egg, and coat it liberally in the panko mixture. Place the breasts in the pan and fry on each side for 3 minutes. Remove from the pan and place on a wire rack over a baking sheet and add a sprinkling of sea salt immediately. Pop them in the oven for about 30 minutes or until the internal temperature is 165. Remove from the oven, let it sit for 10 minutes, and dig in.


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