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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