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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When I started cooking, Chicken Cordon Bleu was all the rage, and it’s one of those dishes that has stood up well to the test of time. This is a lighter, quicker version to make at home. —Todd English Ingredients:
2 skinned and boned chicken breasts (about 1 1⁄2 lb.) |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
4 (0.7-oz.) slices swiss cheese |
8 very thin slices pancetta (about 2 oz.) |
Directions:
1. Preheat broiler with oven rack 4 inches from heat. Butterfly chicken breasts by making a lengthwise cut in 1 side of each, cutting through the opposite side; unfold. Sprinkle with salt and pepper.
2. Cook chicken in hot oil in a large sauté pan 5 minutes on each side or until well browned and done.
3. Transfer chicken to a baking sheet, and spread tops with mustard. Top with Swiss cheese and pancetta. Broil 3 minutes or until cheese is melted and pancetta is crisp. Serve immediately.
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