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Chicken Cordon Rouge

Chef.at.Home's picture
Ingredients
  Raw shrimp 1⁄4 Pound, peeled, deveined, and coarsely chopped (Medium Size)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
  Chopped cilantro 1 Tablespoon (Chinese Parsley)
  Soy sauce 2 Teaspoon
  Sesame oil 1 Teaspoon
  Minced fresh ginger 1⁄2 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Panko bread crumbs 3⁄4 Cup (12 tbs) (Japanese)
  Sesame seeds 1⁄4 Cup (4 tbs)
  Chicken breast halves 4 , skinned and boned
  Butter/Margarine 8 Tablespoon
  Ham 1 Ounce, cut into 4 strips (Smithfield)
  Salt To Taste
  Pepper To Taste
Directions

Preparation Combine filling ingredients in a bowl; mix well and set aside.
Combine panko and sesame seeds in a bowl and set aside.
With flat side of a mallet, gently pound chicken breasts until each is about 1/4 inch thick.
Sprinkle chicken lightly with salt and pepper.
To prepare each bundle, spread 1 tablespoon softened butter across a breast about one inch from lower edge.
Cover with one-fourth of shrimp filling and top with a strip of ham.
Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
Melt remaining butter in a small skillet.
Dip bundles into melted butter, then roll in panko mixture until evenly coated.
Place bundles seam side down, without touching, in a baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or overnight.
Cooking Preheat oven to 400°F.
Bake chicken uncovered in preheated oven for 30 minutes or until chicken is no longer pink when pierced.

Recipe Summary

Cuisine: 
Asian
Method: 
Baked
Ingredient: 
Chicken

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