Chicken Cordon Bleu Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine. Ingredients:
1 cup panko breadcrumbs |
3/4 teaspoon minced fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 boneless skinless chicken breasts, pounded to 1/4-inch thickness |
1 tablespoon dijon mustard |
1/4 cup olive oil |
2 tablespoons butter |
2 garlic cloves, minced |
3/4 cup chopped deli ham |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup half-and-half |
1/2 cup shredded gruyere cheese |
3 cups hot cooked fettuccine pasta |
fresh thyme (optional) |
Directions:
1. For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat.
4. Add chicken, and cook for 4 minutes.
5. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
6. Cut chicken crosswise into 1/2-inch-thick slices.
7. For cheesy pasta, in a large skillet, melt butter over medium heat.
8. Add garlic and ham; cook for 2 minutes.
9. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
10. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
11. Add cheese, stirring until melted.
12. Add hot cooked pasta to pan, tossing gently to coat with sauce.
13. Spoon creamy cheesy pasta onto serving plates.
14. Place sliced chicken over pasta.
15. Garnish with fresh thyme, if desired.
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