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Chicken Cordon Rouge Recipe
|Raw shrimp||1⁄4 Pound, peeled, deveined, and coarsely chopped (Medium Size)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Chopped cilantro||1 Tablespoon (Chinese Parsley)|
|Soy sauce||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Panko bread crumbs||3⁄4 Cup (12 tbs) (Japanese)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Chicken breast halves||4 , skinned and boned|
|Ham||1 Ounce, cut into 4 strips (Smithfield)|
Serving size: Complete recipe
Calories 2213 Calories from Fat 1152
% Daily Value*
Total Fat 131 g201.9%
Saturated Fat 67.5 g337.4%
Trans Fat 0.2 g
Cholesterol 849 mg
Sodium 1767 mg73.6%
Total Carbohydrates 48 g15.9%
Dietary Fiber 6.3 g25.2%
Sugars 2.3 g
Protein 203 g405.9%
Vitamin A 87.3% Vitamin C 26.3%
Calcium 49% Iron 73.6%
*Based on a 2000 Calorie diet
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.