Deck's Chicken Cordon Bleu with Honey Mustard Vinaigrette

Like many people out there, we are often busy, and get home late.  That doesn't leave a lot of time to cook in general, and it tends to leave even less time for creativity.  Usually I default to something like steak or stroganoff (which are good), but last night I wanted to try something different.  So, taking some ideas that I had seen on some cooking shows, I came up with my version of a Chicken Cordon Bleu.  I don't know if that's the actual name, but I'm going to go with it.  The meal turned out delicious, so I figured rather than writing a story I would share the recipe so you could make it yourself.  It's my first attempt at this, so hopefully it goes well.

Deck's Chicken Cordon Bleu with Honey Mustard Vinaigrette

Serves 2

Ingredients:

For Chicken

2 Bone-in Skin On Chicken Breasts

2 - 4 Pieces Pancetta (could substitute with Pancetta)

Cheese that melts easily (I used a Sheep's Milk Cheese)

1 egg for egg wash

2-3 Tbsp Butter

Italian Bread Crumbs

1-2 Tbsp EVOO

For Vinaigrette

3 Tbsp Red Wine Vinegar

1 1/2 Tbsp Dijon Mustard

1 Tbsp Honey

1/4 cup EVOO

1 Tbsp brown sugar

Salt and Pepper

Before getting started, preheat your oven to 350.

Step 1: The first step is to take the chicken breasts and remove the skin and bones.  The reason I usually buy bone-in, skin-on is because it tends to be cheaper and a little bit bigger than the boneless, skinless variety.  Also be sure after you remove the skin and bones you break the small tendon on the back.  It is especially important when you are cooking the breasts whole, as it keeps them from rolling up.

Step 2: After removing the skin and bone, you will need to pound the chicken flat.  To do this, place the chicken on a cutting board, cover with a piece of saran wrap, and pound out to about 1/4 of an inch.  Be careful not to pound them too thin as they will tear.

Step 3: Trim the chicken so they make nice rectangles which will be much easier to roll.  Then shave some thin slices of cheese to lay on the chicken breast.  Cover that with the pancetta, and then another layer of the cheese.  Keep the cheese layers thin so they will melt while cooking.  Then roll the chicken up as tight as possible.

Step 4: Make your egg wash.  Take the egg, put in a dish with 1-2 tablespoons of water and mix like you were making scrambled eggs.  

Step 5: Melt the butter in a dish, then add your breadcrumbs.  About 1/4 of a cup should be sufficient for the two chicken breasts.  Stir it up to make sure that the breadcrumbs absorb all of the melted butter.

Step 6: Coat the chicken in the egg wash, and then put it in the breadcrumbs.  Make sure to coat all of the sides of the chicken in the breadcrumbs.  Set the chicken breasts to the side.

Step 7: Add the 1-2 Tbsp of olive oil to an oven proof pan.  Heat over medium-high heat on the stove.  When the oil is hot, add the chicken rolls.  The idea is to just brown each side, probably about 30-45 seconds.  Turn so you brown all four sides.  This will help keep the outside crispy.  After you have done each side, make sure the opening is facing down to keep the rolls from unrolling, and put the entire pan in the pre-heated oven.  It will need to cook for about 10-12 minutes.

Step 8: While the chicken is baking, you can make the vinaigrette.  Simply put all of the ingredients into a bowl and whisk together.  Add more vinegar if you like that flavor, or more honey if you like it more mild.  If the sauce is too thick, you can thin by adding a little more olive oil.

Step 9: Remove the chicken from the oven and let sit for about 3-5 minutes.  Then cut it in half, drizzle some of the honey mustard vinaigrette over the top and serve.