A spin on chicken cordon bleu, with a roasted green chile folded in with the cheese and ham, as well as green chile power in the sauce.
Green Chile Chicken Cordon Bleu Ingredients
Servings: 4
- 4 skinless, boneless chicken breast halves, butterfly cut or pounded to about 1/2 inch
- 4 slices of Swiss cheese
- Roasted, peeled green chiles
- 4 slices of ham
Butterfly slice or pound the chicken breasts if they are too thick. Place a slice of swiss cheese, a roasted chile, and a slice of ham on each breast. Fold the edges of the chicken over the filling, and secure with toothpicks or tie with baking twine (aka cotton string)
- Egg, scrambled (brush this on the chicken prior to rolling in panko)
- 1 teaspoon paprika
- 1 cup panko
- 4 tablespoons butter
Mix the panko and paprika on a small plate. Brush the chicken with egg and roll in the panko mixture until the chicken is thoroughly covered.
Preheat the oven to 350 degrees. Heat the butter in a large skillet over medium-high heat. Cook the chicken for about 10 minutes, turning once. Remove the chicken from the pan and finish cooking it in the oven at 350 degrees. Takes about 20-25 minutes if it isn’t a thick breast.
Sauce
- 1 teaspoon green chile powder
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- ½ cup dry white wine (substitute chicken broth if you have no white wine)
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
Add the wine, green chile powder and bouillon. Simmer while the chicken is in the oven. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.
Remove the chicken from the oven, remove toothpicks or string, top with the sauce. Serve warm. 
Please leave your recipe modifications, or any questions that you may have, in the comments.
