Chicken Cordon Bleu

*Please note this is not a traditional Chicken Cordon Bleu, I just so happen to think my way is better then the normal way!
6 Boneless skinless pieces chicken
1.5 Cup fresh mozzarella slices
3 large basil leaves or 6 small
6 thin slices ham
2 Tsp crushed red pepper
1 Cup diced can tomatoes
1 Tsp dried basil
1/2 Cup flour
cayenne pepper
Garlic powder

Heat NON STICK skillet over medium heat with small amount of oil. Take chicken and place it on plastic cutting board and cover with plastic. Using a meat pounder or heavy can pound the chicken until it is no more then a 1/2 inch thick (I would do 1/4 for faster cooking). Mix flour, salt, pepper, garlic powder, and cayenne to taste on a plate. Lightly coat one side of each piece of chicken and place flour side down on your cutting board. Season the inside (non flour side) with salt and pepper. On three of the pieces of chicken put a layer of fresh mozzarella, followed by 2 pieces of ham and the basil leaf and crushed red pepper to taste. Add a second layer of cheese on top and place the second piece of chicken pepper side down on top of the cheese. Place the chicken sandwiches in the pan and cover with foil, place something heavy like a skillet or grill press on top to apply pressure. Cook for about 10 minutes and then carefully turn the chicken and repress. You will have a lot of cheese melt out and turn dark (those pieces taste the best I like to eat em off the bottom of the pan) and this is fine and normal. Cook second side for 10 minutes and check for doneness by looking inside and making sure your chicken isn't pink. When the chicken is done put it on a plate. Quickly wipe down the pan to get out the large brown pieces of cheese out. Add canned tomatoes, dried basil, salt, pepper and crushed red pepper to desired taste. Cook for about 1 minute and pour over your chicken (or plate on the side like I did as a dipping sauce). I served this with garlic mashies.

This recipe can be done with portobello mushrooms also. You can also increase the amount of ham or cheese to your liking! THIS HAS TO BE DONE IN A NON STICK PAN!

No comments: