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Crystal_Ann Posted May 28, 2006 01:44 PM
Chicken Cordon Bleu Pinwheels
4 double chicken breasts (about 7-ounces each), skinless and boneless (or 8 single breasts)
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices swiss cheese
1/4 cup flour
2 Tbsp. Fresh parsley, chopped very fine
1 cup finely crushed pretzels (crush in processor & measure after crushing)
Honey-Mustard Sauce
1/2 cup Prepared Salad Mustard
1/4 cup Honey
1/4 cup Light Corn Syrup
1/4 cup Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste. Allow flavors to blend 24 hours, covered in refrigerator. Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Season with salt and pepper. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal (if using single breasts, cut ham and cheese slices in half). Mix flour and parsley in a shallow dish. Dredge rolled chicken bundles in the flour mixture. Pour some of the prepared Honey Mustard into a separate bowl (reserve some separately for spooning over chicken) Brush (or dip) flour coated chicken with Honey Mustard. Place crushed pretzels in a shallow dish. Roll the chicken bundles in crushed pretzels to coat. Carefully transfer the bundles to a baking pan and bake for 20-25 minutes until the chicken breasts are thoroughly cooked and the juicies run clear when pierced with knife. Cut into pinwheels before serving.
Serve with reserved Honey Mustard Sauce (recipe above)
Chicken Cordon Bleu Pinwheels
4 double chicken breasts (about 7-ounces each), skinless and boneless (or 8 single breasts)
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices swiss cheese
1/4 cup flour
2 Tbsp. Fresh parsley, chopped very fine
1 cup finely crushed pretzels (crush in processor & measure after crushing)
Honey-Mustard Sauce
1/2 cup Prepared Salad Mustard
1/4 cup Honey
1/4 cup Light Corn Syrup
1/4 cup Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste. Allow flavors to blend 24 hours, covered in refrigerator. Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Season with salt and pepper. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal (if using single breasts, cut ham and cheese slices in half). Mix flour and parsley in a shallow dish. Dredge rolled chicken bundles in the flour mixture. Pour some of the prepared Honey Mustard into a separate bowl (reserve some separately for spooning over chicken) Brush (or dip) flour coated chicken with Honey Mustard. Place crushed pretzels in a shallow dish. Roll the chicken bundles in crushed pretzels to coat. Carefully transfer the bundles to a baking pan and bake for 20-25 minutes until the chicken breasts are thoroughly cooked and the juicies run clear when pierced with knife. Cut into pinwheels before serving.
Serve with reserved Honey Mustard Sauce (recipe above)