Chicken Cordon Rouge Recipe
Ingredients
| 1/4 pound medium-size raw shrimp, peeled, deveined, and coarsely chopped | ||
| Water chestnuts | 1/4 Cup (16 tbs), chopped (Filling) | |
| Chinese cilantro | 1 Tablespoon, chopped (Filling) | |
| Soy sauce | 2 Teaspoon (Filling) | |
| Sesame oil | 1 Teaspoon (Filling) | |
| Minced ginger | 1/2 Teaspoon (Filling) | |
| Garlic | 1/2 Teaspoon, minced (Filling) | |
| 3/4 cup panko Qapanese bread crumbs) | ||
| Sesame seeds | 1/4 Cup (16 tbs) (Filling) | |
| 4 chicken breast halves, skinned and boned | ||
| Butter/Margarine | 8 Tablespoon (Filling) | |
| 1 ounce Smithfield ham, cut into 4 strips | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preparation Combine filling ingredients in a bowl; mix well and set aside.
Combine panko and sesame seeds in a bowl and set aside.
With flat side of a mallet, gently pound chicken breasts until each is about 1/4 inch thick.
Sprinkle chicken lightly with salt and pepper.
To prepare each bundle, spread 1 tablespoon softened butter across a breast about one inch from lower edge.
Cover with one-fourth of shrimp filling and top with a strip of ham.
Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
Melt remaining butter in a small skillet.
Dip bundles into melted butter, then roll in panko mixture until evenly coated.
Place bundles seam side down, without touching, in a baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or overnight.
Cooking Preheat oven to 400°F.
Bake chicken uncovered in preheated oven for 30 minutes or until chicken is no longer pink when pierced.
Combine panko and sesame seeds in a bowl and set aside.
With flat side of a mallet, gently pound chicken breasts until each is about 1/4 inch thick.
Sprinkle chicken lightly with salt and pepper.
To prepare each bundle, spread 1 tablespoon softened butter across a breast about one inch from lower edge.
Cover with one-fourth of shrimp filling and top with a strip of ham.
Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
Melt remaining butter in a small skillet.
Dip bundles into melted butter, then roll in panko mixture until evenly coated.
Place bundles seam side down, without touching, in a baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or overnight.
Cooking Preheat oven to 400°F.
Bake chicken uncovered in preheated oven for 30 minutes or until chicken is no longer pink when pierced.
Chef
