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Chicken Cordon Bleu is a classic French dish that is typically stuffed with Swiss cheese and ham, then breaded like schnitzel, fried and basted in a butter sauce. We noticed a modified version at one of the kosher delis in Paris and knew we had to recreate it at home. Our version is coated in a creamy Dijon sauce and panko breadcrumbs, then baked until golden. It can be served at room temperature, but if you choose to stuff it with non-dairy cheese, it’s best served hot.
4 chicken breasts, pounded thin
4 slices corned beef
4 slices non-dairy cheese (optional)
2 cups Gefen Mayonnaise, divided
2/3 cup Dijon mustard, divided
2 tablespoons honey, divided
2 cups Gefen Panko
1 cup Gefen Pretzel Crumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
lemon wedges, for serving
Preheat oven to 375 degrees Fahrenheit. Spread out chicken breasts and top each with a slice of corned beef and non-dairy cheese, if using. Roll up and seal edges with toothpicks.
Combine mayonnaise, Dijon and honey. Add half of the mixture to a plate, reserving the other half for dipping. Combine panko and pretzel crumbs on a second plate.
Dip chicken in mustard mixture, then coat in crumbs. Place in a 9×13-inch baking dish and cook for 30 minutes.
Sprinkle with kosher salt and black pepper; serve with lemon wedges and reserved dipping sauce.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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