Chicken Cordon Bleu

Stone Hill Winery Chicken Cordon Bleu
  • 1 6 oz Boneless, skinless breast of chicken
  • 1 slice Swiss cheese
  • 1 slice Ham
  • 1 cup flour
  • 1 tbsp Seasoned Salt
  • 1 tbsp Black Pepper
  • 1 large egg
  • 1/4 cup Milk
  • 1 cup Panko Japanese Bread Crumbs
Steinberg Sauce
  • 1 Shallot diced
  • 1/2 btl Steinberg White Wine
  • 2 cups Water
  • 1 pint Heavy Cream
  • 1 3/4 tbsp Chicken Base
  • 1/2 tsp Onion Powder
  • 1/2 tsp Granulated Garlic
  1. Butterfly chicken breast. Wrap Swiss cheese with ham. Center on top of chicken breast. Fold chicken breast around ham and Swiss cheese.
  2. Dredge in mixture of flour, seasoned salt and black pepper until fully coated.
  3. In separate dish, whisk egg and milk to create egg wash. Dredge coated chicken breast in egg wash mixture. Roll in Panko Japanese bread crumbs.
  4. Deep fry at 350º until golden brown. Remove from deep fryer; place on sheet pan in 350º oven for 6-8 minutes. Remove from oven, top with Steinberg Sauce and serve.
Steinberg Sauce
  1. Saute shallot in heavy sauce pot with small amount of butter. De-glaze pot with Steinberg White.
  2. Add following ingredients to sauce pot and stir: 2 cups water 1 pint heavy cream 1 3/4 tablespoons chicken base 1/2 teaspoon onion powder 1/2 teaspoon granulated garlic
  3. Thicken sauce with a roux: 1/4 pound clarified butter 1/2 cup (heaping) all-purpose flour
  4. Season with salt and white pepper to taste. Add 1 tablespoon rosemary.

Share This Recipe