CRAVE: Chicken Cordon Rose

Comfort food is required every now and then when you want to indulge in a homey meal that tangles all your senses and bursts with flavor. This Chicken Cordon Rose recipe by Crave will do just that!

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 225g smoked salmon, thinly sliced
• 16 slices Emmental cheese
• 1 cup all-purpose flour (125g)
• 4 eggs, beaten
• 2 cups panko bread crumbs (100g)

Preparation:

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 1 cm thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place 2 slices of smoked salmon, then 2 slices of Emmental cheese. Evenly roll the chicken and place onto a new sheet of plastic wrap.
4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of Chicken Cordon Rose as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
5. Meanwhile, preheat a tall-sided pan with 5 cm of oil to 170°C.
6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
7. Place the breaded Chicken Cordon Rose in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 75°C, place on a wire rack set over a baking sheet and finish the chicken in the oven at 170°C until that temperature is reached.

Creamy Cheese Sauce 

Ingredients:

• 3 tablespoons butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups milk (480 ml)
• 1 cup shredded Parmesan cheese (100g)
• Salt and pepper to taste

Preparation:

1. In a saucepan, over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
2. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
3. Add the Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
4. Slice the chicken and drizzle with the creamy cheese sauce. Serve with your choice of mashed potatoes, rice or sautéed vegetables.

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