Chicken Cordon Bleu Supreme

Description:

Golden-brown, crispy chicken breasts encasing savory ham and melted Swiss cheese, glistening with a rich, creamy white wine and chicken broth sauce. The chicken is perfectly cooked, juicy on the inside and with a satisfyingly crunchy exterior. The overall presentation is elegant, showcasing the beautiful golden-brown color of the breaded chicken and the glistening sauce. The aroma of savory ham and melted cheese is irresistible, promising a delightful taste experience. The dish is plated artfully, perhaps with a sprig of parsley for a pop of vibrant green against the warm tones of the chicken and sauce.

Ingredients:

• - 4 boneless, skinless chicken breasts (about 6 ounces each)
• - 8 slices of cooked ham (about 4 ounces total)
• - 8 slices of Swiss cheese (about 4 ounces total)
• - 1/2 cup all-purpose flour
• - 2 large eggs, beaten
• - 1 1/2 cups panko bread crumbs
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1/2 teaspoon paprika
• - 1/4 teaspoon garlic powder
• - 1 cup vegetable oil
• - 1/4 cup butter
• - 1/4 cup dry white wine
• - 1/2 cup chicken broth

Instructions:

1. 1. Butterfly each chicken breast by cutting a horizontal slit almost all the way through, creating a pocket. Gently open the pocket and pound the chicken slightly to even thickness. Season generously with salt and pepper.
2. 2. Place 2 slices of ham and 2 slices of Swiss cheese inside each chicken breast pocket. Fold the chicken around the filling and secure with toothpicks.
3. 3. In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder. In another shallow dish, beat the eggs. In a third shallow dish, place the panko bread crumbs.
4. 4. Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat thoroughly with the panko bread crumbs, pressing gently to adhere.
5. 5. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the chicken breasts in the skillet, ensuring not to overcrowd. Fry for about 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a wire rack to drain excess oil. Remove toothpicks.
6. 6. In the same skillet, melt the butter over medium heat. Add the dry white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
7. 7. Return the chicken breasts to the skillet and spoon the sauce over them. Reduce heat to low, cover, and simmer for 5 minutes to allow the flavors to meld and the chicken to stay moist.
8. 8. Garnish with fresh parsley and serve immediately. You can serve this with a side of roasted vegetables or mashed potatoes.