GUYS. sorry for the long delay in this recipe. So much drama has happened, really. I officially moved into my archschool/studiomate’s home, am trying to launch a crowdfunding campaign and experiment with several cool recipes, but got sick and am experimenting several bloody woman problems after my slight surgery and pounded with various charettes. I finished my FIRST construction set after my partner has left to China and really, still am very awful at drawing architectural details and am dying a bit inside from frustration. Plus, I’m kind of having a career crisis; I have a hate/love relationship with architecture, but please don’t ask me about it, because I don’t want to panic about my career and place in society even more. So let’s just talk about this juicy chicken cordon bleu with shiso covered in a flaky panko crust, shall we?
I know, I know. this is ANOTHER chicken shiso recipe. But I love this Chicken Cordon Bleu with shiso for a variety of reasons.
- I’ve been stressed out and loved) pounding all my anger/problems to flatten my chicken breasts- yes, feel free to let out all your anger in that meat mallet
- It’s a simple dish that can impress several people
- I love meat rolled up in meat rolled up in panko crumbs and smothered in a creamy sauce of your choice… so… enjoy! 😉
So… enjoy! P.S… like my Morton Salt girl I CAD-ed? Yep. Still experimenting in ways I could make salt somehow more obvious for ya’ll. Anyway, I’m off to get some zzZ’s to fight off all the bacteria that has been attacking me.
- 2 C water
- 2 tbsp dried herbs
- 1/4 C salt
- 4 skinless, boneless chicken breast halves
- 1/4 tsp 1/4 tsp sea salt
- 1/8 tsp black pepper
- 6 slices swiss cheese
- 4 slices cooked ham
- 4 shiso
- 1/2 C panko
Prepare to brine the chicken by mixing 1/3 C kosher salt with 2 C water and desired herbs.
Bring the chicken into the refrigerator and refrigerate for at least 2 hours.
Wrap the chicken breasts with saran wrap and using a mallet, pound each chicken breast to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with desired amount of salt and pepper.
Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.