Walnut Crusted Chicken Cordon Bleu

DESCRIPTION

Classic, hearty, American favorites like Chicken Cordon Bleu never really go out of style. When it’s created with ingredients like California walnuts, red kale and Maytag bleu cheese, this popular standby really becomes something special.

Total Time
30 Mins
Serves
4
Meal
Dinner

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
710 cal
Total Fat
55 g
Polyunsaturated Fat
16 g
Cholesterol
310 mg
Sodium
1354 mg
Carbohydrates
26 g
Dietary Fiber
3 g
Protein
31 g

Ingredients

CHICKEN:

  • 1 tablespoon extra virgin olive oil (to coat pan)
  • 4 each chicken thighs or breasts, free-range, boneless, thinly pounded out
  • 4 slices rosemary ham, thinly sliced
  • 1/4 cup California walnuts, roasted, roughly chopped
  • 1/4 cup Maytag bleu cheese, crumbled
  • 1 cup (one bunch) Russian red kale, organic, blanched, ribs removed and torn into small pieces (see directions)

COATING:

  • 1/2 cup rice flour
  • 1/2 cup California walnuts, ground in food processor
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 eggs

ROASTED WALNUT HOLLANDAISE:

  • 2 egg yolks
  • 1/2 tablespoon Meyer lemon juice, freshly squeezed
  • 2 ounces butter, unsalted, melted
  • 1/4 teaspoon cayenne pepper, dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, ground
  • 2 tablespoons California walnuts, roasted, finely chopped (pulsed in food processor)

Preparation

CHICKEN:

  1. Pre-heat oven to 325° F. Arrange 1/4 cup California walnuts on a cookie sheet in a single layer. Bake 10 minutes to toast, checking frequently to prevent burning. Let cool and rough chop.
  2. Boil a pot of water. Rinse kale and remove ribs and tear in small pieces, then blanch in salted water (it should taste like the ocean). Remove from water and dry off.
  3. For chicken pieces: mix roasted and chopped walnuts and bleu cheese together and set aside.
  4. For coating: blend rice flour and ground walnuts and seasoning together and set aside.
  5. Lay the chicken thighs or breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  6. Remove the top sheet of plastic and place 1 1/2 to 2 ounces of kale, then layer 1 ounce of the California walnuts and bleu cheese mixture and top with 1 slice of ham. Tuck in the sides of the breasts/thighs and roll up tight like a jellyroll inside the plastic wrap.
  7. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  8. Unwrap stuffed chicken pieces from the plastic wrap. Crack two eggs into small bowl. Beat together the eggs and then carefully dip chicken roulades into the dry mixture, then into the eggs and then back into dry mixture. Set aside.
  9. Coat the base of the pan with olive oil and heat to high. Carefully place a couple of pieces of rolled chicken into the pan and lower the heat to medium high. (Pieces should be browned in this step only.)
  10. If pan is oven safe, cover it and bake in 350° F oven for about 25 minutes, or until chicken is cooked completely. Remove from oven and let rest. Serve with Roasted Walnut Hollandaise over the top.

ROASTED WALNUT HOLLANDAISE:

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot, or they will scramble.
  3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne, salt, pepper and walnuts. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving and the sauce will come back together perfectly.