Recipe courtesy of Amanda Freitag
Chicken Cordon Bleu Plate
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

The Morning After Red Eye Gravy:

Directions

Preheat the oven to 450 degrees F.

In a small mixing bowl, combine the butter, chives, parsley, thyme and some salt and pepper.

Gently loosen the skin from the chicken with your fingers. Rub 1 tablespoon of the herb butter between the meat and the skin on each piece of chicken. Sprinkle both sides of the chicken with salt and pepper.

Add the oil to a pan set over high heat. Carefully place the chicken skin-side down and cook, without touching, until the skin turns golden brown, 3 to 4 minutes. Transfer the chicken to a baking sheet skin-side up, and bake for 15 minutes.

Place one slice of bread on each plate and spread each slice with 1 tablespoon of the remaining herb butter. Place the tasso ham over the butter and top each with a piece of chicken. Generously ladle The Morning After Red Eye Gravy over the chicken and sprinkle with scallions to serve.

The Morning After Red Eye Gravy:

In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

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