Chicken Cordon Bleu Plate

Total Time:
1 hr 15 min
Prep:
25 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 tablespoons butter, at room temperature
  • 1/4 cup chives, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Salt and freshly ground black pepper
  • 4 skin-on chicken breasts
  • 1 tablespoon olive oil
  • 4 slices thick-cut country bread, toasted
  • 4 slices tasso ham, crisped
  • 8 ounces The Morning After Red Eye Gravy, recipe follows
  • 1 tablespoon thinly sliced scallions
  • The Morning After Red Eye Gravy:
  • 4 tablespoons butter
  • 1/2 cup finely diced yellow onion
  • 1 clove garlic, minced
  • 1 cup 1/2-inch pieces andouille sausage
  • 5 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup brewed coffee
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne
  • 1/4 cup cream
  • Salt
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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