Chicken Cordon Bleu Plate
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 915
- Total Fat
- 66
- Saturated Fat
- 32
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 49
- Cholesterol
- 245
- Sodium
- 1007
- Total: 1 hr 15 min
- Active: 1 hr
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
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.