September 11, 2011

Baked Cordon Bleu Roulade with Alfredo

If you have ever been to The Roof Restaurant in downtown Salt Lake City and enjoyed their all you can eat gourmet buffet, you'll likely remember this dish. I found the recipe in their recently published cookbook and made it tonight for dinner. This was my first attempt at a Cordon Bleu and I loved it. I substituted their Alfredo with my homemade Alfredo and the combination was wonderful. This recipe yields 6-8 servings. Enjoy!

1. Be careful not to overcook the onion and garlic. Add the milk just before they start browning.
2. Don't substitute black pepper for the white. White pepper is milder and also won't discolor the Alfredo.

6 skinless, boneless chicken breasts
12 thin slices of ham
12 slices Swiss cheese
1 cup all-purpose flour
3 eggs, beaten
2 cups bread crumbs
6 Tbs butter, melted

1 Stick Butter
2 to 4 cloves of garlic
1 Pint Heavy Cream
1 cup Parmesan cheese
3 Tablespoons Cream Cheese

1. Pound each chicken breast with a meat mallet to about 1/4 inch thick.

2. Place 2 slices of ham and 2 slices of Swiss cheese on each flattened chicken breast and roll it up jelly roll style.

3. Freeze rolled breasts until completely frozen.
4. Place the flour, eggs, and bread crumbs in three separate shallow containers.

5. Dredge frozen breast in the flour, then dip it into the eggs and coat it in the bread crumbs.
6. Freeze again.
7. Preheat oven to 350 F.
8. When ready to bake, brush melted butter on the frozen rolled chicken and bake until cooked to at least 165 F internally, about 30-45 minutes.

1. Melt cream cheese in microwave for 30 to 45 seconds.

2. Melt butter in pan, then add garlic. Cook until garlic is golden brown.

3. Add cream cheese. Cook down for about 1 to 2 minutes.

4. Add heavy cream. Simmer on low, slowly.

5. Add parmesan cheese until it reaches desired thickness.

6. Add a little garlic powder at the end if it needs a little more flavor.

To Serve
1. Cut chicken roll into wheels for presentation.

2. Spoon Alfredo sauce underneath or on top, depending on your preference.

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