Chicken Shiso Cordon Bleu

September 1, 2017

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.

  1. 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
  2.   It’s a simple dish that can impress several people
  3.  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.

 

Ingredients

Preparation Time
1 1/2 hrs
Cooking Time
35 min.
Service Size
4
  • 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

Special Equipment

Directions

Step 1.

Prepare to brine the chicken by mixing 1/3 C kosher salt with 2 C water and desired herbs.

Step 2.

Bring the chicken into the refrigerator and refrigerate for at least 2 hours.

Step 3.

Wrap the chicken breasts with saran wrap and using a mallet,  pound each chicken breast to 1/4 inch thickness.

Step 4.

Sprinkle each piece of chicken on both sides with desired amount of salt and pepper.

Step 5.

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.

Step 6.

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.

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