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Chicken Cordon Rouge recipe

Elegant breaded chicken rolls, filled withbasil-seasoned goat cheese, Parmesan and roasted red pepper.

Recipe: Chicken Cordon Rouge

4 boneless, skinless chicken breast halves,about 1 1/2 poundsSalt and freshly ground black pepper totaste
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped roasted red pepper
1/4 teaspoon dried basil
1 large egg
1 tablespoon water1/4 cup all-purpose flour
1/3 cup dry Italian-style bread crumbs
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley

  • Lay chicken breasts between sheets ofplastic wrap and pound to 1/4-inch thickness. Sprinkle with saltand pepper.
  • In medium bowl, blend together goat cheese,Parmesan cheese, roasted red pepper and basil. Use hands to divideand form the cheese mixture into 4 little logs. Set a log ontop of each chicken breast. Roll up chicken, folding in sides,and secure with toothpicks.
  • In shallow bowl, beat together egg andwater.
  • Place flour in shallow pan.
  • In another shallow bowl, combine breadcrumbs and parsley.
  • Dredge chicken roll in flour, pattingoff any excess. Dip chicken roll in egg, turning to coat allsides; then roll chicken in bread crumbs. Wrap in plastic wrapand refrigerate for at least one hour.
  • Preheat oven to 375°F (190°C).
  • In large, non-stick skillet over medium-highheat, warm oil. Saute chicken rolls, turning to brown all sides,about 5 minutes. Transfer to a baking dish and bake for 20 minutes,or until firm and cooked throughout. Remove toothpicks beforeserving.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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