Dexter Gordon Bleu
- 4 boneless, skinless chicken breasts
- 8 slices of Swiss cheese
- 8 slices prosciutto di Parma, paper thin
- 1 cup all-purpose flour
- 2 cups Panko breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 4 tbsp melted butter
- 2 large eggs, beaten
- olive oil cooking spray
- sea salt and freshly ground pepper, to taste
- 4 tbsp butter
- 2 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 tbsp Dijon mustard
- 1/2 cup fresh parmesan cheese, grated
- sea salt and freshly ground black pepper
- Pre-heat oven to 350°F.
- On a cutting board, place a chicken breast between two pieces of plastic wrap and pound using the flat side of a meat mallet or a rolling pin until the chicken is ¼ inch thick. Remove the top sheet of plastic wrap and season with salt and pepper.
- Lay a slice of Swiss cheese over the chicken breast to cover, and then 2 slices of prosciutto followed by another slice of Swiss cheese. Tuck in the sides of the chicken breast and roll the chicken up like a jellyroll. Wrap the chicken in the bottom piece of plastic wrap tightly and twist the excess plastic wrap on the ends to create a firm log shape. Repeat these steps with the remaining 3 chicken breasts and place the finished rolls in the refrigerator for 30 minutes to set.
- Prepare two shallow baking dishes or pie plates: one with a cup of flour, salt and black pepper well-combined, and the other with the Panko breadcrumbs, dried oregano, garlic powder, salt and pepper to taste, and melted butter blend.
- In a small bowl, beat 2 eggs.
- Remove the plastic wrap from the chilled rolls and dredge each breast in first the flour, then the beaten egg, and then the breadcrumb mixture, ensuring the rolls are well covered.
- Coat a baking pan with olive oil spray and add the prepared chicken rolls. Bake for 25-30 minutes until golden brown or until the internal temperature of the chicken reaches 165°F.
- While the chicken cooks, prepare the sauce in a medium saucepan over medium heat.
- Melt 4 tablespoons of butter with the garlic until the garlic is soft. Whisk in the flour to create a roux and cook for 1 minute. Pour in the milk slowly, whisking to avoid lumps. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the Dijon mustard, parmesan cheese and salt and pepper, and whisk to combine. Simmer for another minute and remove the pan from the heat.
- Drizzle the Dijon sauce over the finished chicken rolls or serve on the side.