Chicken Cordon Moo
SHL's very first guest post! I've been told these are awesome, and given the pictures, I will say they do look amazing. I'm gonna have to try this... soon!
4 Chicken breasts pounded thin 1/4” ish)
1 cup bread crumbs of your preference (panko works but the Parmesan binds bread crumbs better in my opinion)
2 tablespoon dried dill (use half in breading)
1-2 tablespoons paprika (I used 2)
1 tablespoon turmeric (optional)
1/2 tablespoon ground pepper
1 teaspoon salt (the cheese is salty you don’t need much)
2-3 tablespoons olive oil (optional)
Package of sliced roast beef
8 oz. Gruyere cheese (more if you like. I used 7 oz)
1/2 cup dried Parmesan cheese (shredded is best but the stuff in the jar works great)
Mix bread crumbs, 1 tablespoon dill, salt, pepper, paprika, and turmeric in a dredging-sized bowl/pan (whatever)
Pound chicken breast flat (I do a bit of a rectangular shape for ease of rolling)
Brush a thin coat of oil on the outside of each breast
Lay 2-ish oz of Gruyère and 2-3 slices of roast beef on each breast.
Top with a pinch or ten of dill.
Lay the oiled side down in the breading mix and roll it up.
I roll it like a burrito to minimize leakage.
Make sure they are evenly covered.
Pre-heat oven to 375
Oil or spray your cooking container (optional)
(I used a cookie sheet with parchment and brushed the spots where the chicken sat)
2 breasts: cook for 25 min or 165F internal
(4 took me 35 min but my oven is not as hot as it thinks it is)
Remove from pan and let rest for 3 min
Is excellent with asparagus!