Chicken Cordon Rouge
|Raw shrimp||1⁄4 Pound, peeled, deveined and coarsely chopped|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Chopped cilantro||1 Tablespoon (Chinese Parsley)|
|Soy sauce||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Minced ginger||1⁄2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Panko||3⁄4 Cup (12 tbs) (Oriental Style Bread Crumbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Chicken breast halves||4 , skinned and boned|
|Ham||1 Ounce, cut into 4 strips (Smithfield)|
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.