Chicken Cordon Rouge
Elegant breaded chicken rolls, filled with basil-seasoned goat cheese, Parmesan and roasted red peppers.
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Salt and freshly ground black pepper to taste
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped roasted red pepper
1/4 teaspoon dried basil leaves
1 large egg
1 tablespoon water
1/4 cup all-purpose flour
1/3 cup dry Italian-style bread crumbs
1 tablespoon vegetable oil
1 tablespoon chopped fresh flat-leaf parsley
- Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with salt and pepper.
- In medium bowl, blend together goat cheese, Parmesan cheese, roasted red pepper and basil. Use hands to divide and form the cheese mixture into 4 little logs. Set a log on top of each chicken breast. Roll up chicken, folding in sides, and secure with toothpicks.
- In shallow bowl, beat together egg and water.
- Place flour in shallow pan.
- In another shallow bowl, combine bread crumbs and parsley.
- Dredge chicken roll in flour, patting off any excess. Dip chicken roll in egg, turning to coat all sides; then roll chicken in bread crumbs. Wrap in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 375°F (190°C).
- In large, non-stick skillet over medium-high heat, warm oil. Sauté chicken rolls, turning to brown all sides, about 5 minutes. Transfer to a baking dish and bake for 20 minutes, or until firm and cooked throughout. Remove toothpicks before serving.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.