Crispy Truffle Chicken Cordon Bleu

Method

1. 1

   Preheat your oven to 400F. Set the chicken on a plate lined with paper towels to temper. Pick and slice the mint and parsley. Slice the scallions and mix in a small bowl with the sliced herbs. Slice the cheese.

2. 2

   In a large saute pan over medium heat, toast the breadcrumbs and thyme mixture until GBD (golden brown & delicious). Set aside to cool. Use paper towels to pat the chicken until dry.

3. 3

   Lay a piece of plastic over your work service. Set the chicken on top of plastic, giving each piece plenty of room to spread. Lay another piece of plastic on top. Use a rolling pin or mallet to evenly flatten until thin. Season the chicken with truffle salt or flaky sea salt and lemon zest.

4. 4

   Lay two pieces of ham on top of each piece of chicken. Add three slices of cheese in the center of each, then roll into a roulade with the plastic wrap. Set in your refrigerator to chill. Line a sheet tray with parchment paper and spray with pan spray.

5. 5

   Let's get our breading station ready: In one mixing bowl, beat the egg with water until it’s runny. This is your egg wash. Place the toasted bread crumbs in a second mixing bowl and the flour in the third bowl. Unroll the chicken roll into the flour, then the egg wash and then into the breadcrumbs. Place, seam side down, onto the lined, sprayed sheet tray Repeat with the second roll. Transfer to your oven to cook for 15 mins.

6. 6

   Meanwhile, finish the chimichurri. In the bowl with cut herbs, squeeze in the juice from the zested lemon. Whisk in enough olive oil to make it spreadable. Season with Red pepper powder and truffle salt or flaky sea salt. When chicken is cooked through, set aside to rest, then slice, and plate. Serve with a healthy dollop of chimichurri and enjoy!!!