Chicken Cordon Bleu

By Beth Anderson on February 23, 2017 at 11:20am

Cooking with Mary 2/15/17

4 boneless skinless chicken breasts, pounded thin
Salt and freshly ground pepper to taste
8 thin slices of prosciutto
8 thin slices of de soto cheese
1 cup all purpose flour
Essence to taste (seasonings) – sweet paprika, salt, garlic powder, onion powder, cayenne pepper, thyme and oregano
2 large eggs, lightly beaten
3 TBSP milk
1 cup fine dried bread crumbs
3 TBSP olive oil
1 TSBP unsalted butter
4 ounces sliced prosciutto, cut into thin strips
1 cup fresh or frozen sweet peas
2 cups hot mornay sauce: 4 TBSP unsalted butter
1/4 cup flour
Salt and pepper to taste
Pinch of nutmeg
2 1/2 cups milk
1/2 cup freshly grated Parmesan cheese

Season both sides of chicken with salt and pepper. Top each with 2 slices of prosciutto, 2 slices cheese, and another piece of chicken. Press each firmly but gently together. Put flour in a shallow bowl and season with essence. Combine eggs and milk in another bowl. Place bread crumbs in a shallow bowl and season with essence. Carefully dredge chicken in flour, tapping off excess. Dip in eggs mixture, allowing excess to drip off. Then dredge in bread crumbs. Heat olive oil in large saute pan over medium high heat. Add chicken and cook until golden (4 minutes per side) and drain. Fold ham and peas into mornay and pour over chicken.