Twisted Cordon Bleu ~ Remade!
By: Kecia’s Flavor Breakthrough!
I made this recipe originally last year. It was incredibly good and really was a beautiful meal. I was looking a back at the recipes in my past posts and truly did not like how the photos turned out for this. Lucky us! This gave me the opportunity to make this fantastic meal again! I can’t believe the difference in the photos. I left the old version up on the site and chose to make this a completely separate post. Slowly… I have been going back and updating photos though, so go explore the old recipes and see the new pictures sometime.
- 2 tbsp olive oil
- 2 Boneless skinless chicken breasts
- 8 small spears of asparagus, cut to 4” lengths
- 8 slices deli smoked ham
- 1 cup shredded Swiss cheese
- ¾ cup cream
- Salt and pepper to taste
In deep skillet heat about a ½ inch of water to a boil, place asparagus in for 1 minute covered with lid.
Remove from heat and place asparagus in cold water.
Slice chicken breasts length wise in half and pound with meat mallet to ¼ thick.
Lay flat place a slice of ham on each piece of chicken, then place asparagus spears on one end of the ham, roll up tightly and secure with tooth pick. Or tie with string.
In deep skillet heat olive oil over medium heat. Place rolls in oil.
Place each chicken roll in and brown on each side for 3 – 5 minutes, and internal temperature is 165F.
Remove from heat and place on paper towels, let rest for about 3 minutes
Meanwhile while the chicken is resting make sauce, in saucepan heat cream until hot, add salt and pepper to taste.
Whisk in cheeses until smooth and creamy.
Plate chicken roll and spoon a generous amount of sauce over each one. Serve hot. I served mine with my Butter Chive Rice and a salad.
Link to original Twisted Cordon Bleu…