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Pine Nut Encrusted Chicken Cordon Bleu

From: Recipe Challenge Winners

Current Rating: rating pendingRate Recipe

Serves 4

 

A Runner-Up in the 2009 Diamond Recipe Challenge.

Ingredients

  • 4 boneless, skinless chicken breasts
  • ¼ lb (at least 4 slices) Portuguese prosciutto
  • ¼ lb Jarlsberg sliced swiss cheese
  • 1 ¼ cup Pine nuts
  • ½ cup Bread crumbs
  • 2 Eggs
  • Salt and Pepper
  • 2-3 cloves of garlic
  • ¼ cup grated parmesan cheese
  • 1 large bunch of broccoli rabe
  • 2 Tablespoons olive oil

Directions

Take a baking sheet and spray with non-stick spray. Layer the pan with pine nuts (approx. 1 ¼ cup). Place in pre-heated oven at 400 degrees for about 15-20 minutes (or until slightly browned)

Next: Pound the chicken breasts until well flattened. Season with a little salt and pepper. Take a piece of prosciutto and place on top of the chicken breast. Take a piece of swiss cheese and place on top of the prosciutto. Roll the breast in the shape of a tube and secure with a tooth pick. Repeat this process with the remaining 3 breasts. Take your pine nuts from the oven and let cool. Once the pine nuts are cool, place them in a plastic ziploc bag and pound them with a mallet until they are fine and have the consistence of bread crumbs. In a mixing bowl, combine pine nut crumbs with ½ cup of bread crumbs, ¼ of Parmesan cheese and a dash of salt and pepper. In another bowl beat two eggs (or 4 egg whites for less fat and cholesterol). Take a chicken breast and roll around in the breadcrumb/pine nuts mixture. Then dip the same chicken breast in egg and then back again in bread crumb mixture. Repeat this process for all four breasts. Make sure breasts are completely covered in bread crumb/nuts mixture. Quickly/lightly spray the breasts with your non cook spray to keep the coating in place. Place the chicken breasts on a cooking sheet that has been coated with non-stick spray and place in the oven. Cook for 40-45 minutes at 375 degrees or until chicken appears done.

To prepare the broccoli rabe: Wash it thoroughly in cold water then shake off the liquid. Cut off the bottom portion of the stalks, and place the remaining stalks and flowers in a saute pan with ¼ cup of water. Steam the broccoli rabe for 3-4 minutes then transfer to a hot frying pan with chopped garlic cloves and olive oil. Saute for approximately five minutes. Add salt and pepper to taste.

Plate: Put the broccoli rabe on a serving platter and place chicken breasts on top. For added color, garnish plate with chopped orange or red peppers. Mangia!


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