Recipe - Emerilized Chicken Cordon Bleu

2 6ounce chicken breasts; cut
in half and pounded into
thin scallops
8 Thin slices of prosciutto
8 Thin slices of Desoto
Cheese; (2 inches by 2
inches by One fourth inch)
1 cup Flour
2 Eggs; slightly beaten with 2
tablespoons milk
1 cup Herbed bread crumbs
Oil for sauteeing
Salt and pepper
1 cup Smoked tomato butter sauce;
hot, recipe follows
2 cup Mashed potatoes; hot
2 tablespoon Chiffonade of basil
2 tablespoon Grated St. John's Cheese
Essence

For the chicken: Season each side of the chicken scallops with salt and
pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces
of the Desoto cheese and top with a meat scallop. Carefully dredge the
chicken in flour. Dip the chicken in the egg mixture, letting any excess
drip off. Finally dredge the chicken in the herb crumbs, coating each side
completely. In a saute pan, heat the olive oil. When the pan is smoking
hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden
brown. Remove from the pan and drain on a paperlined plate. Season with
Essence. Spoon the smoked tomato butter sauce in the center and around the
edges of the plate. Mound the potatoes in the center of the sauce. Lay the
chicken across the potatoes. Garnish with the basil, grated cheese and
Essence. Yield: 2 servings

Posted to EATL Digest by Corey Winkelmann Winkie2421@AOL.COM on Feb 1,
1998