Chicken Cordon Blue Moon Recipe

Prepare breasts

Pat chicken breasts dry. Using a sharp knife, make a horizontal pocket in each breast: slice into the thickest side about 3/4 of the way through to create a cavity for stuffing. If breasts are very thick, you may butterfly and pound to an even ~1/2-inch thickness, then layer filling and fold back together; ensure even thickness for even cooking.

Season and stuff

Season both inside and outside of each breast with 1 tsp salt (total divided) and 1/2 tsp black pepper. Insert one prosciutto slice folded to fit and one provolone slice into each pocket so cheese is fully enclosed. Press edges to seal as much as possible; secure with a toothpick if needed.

Set up breading station

Place flour in a shallow dish and season with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second shallow bowl, whisk eggs with 1/4 cup milk until smooth. In a third bowl combine breadcrumbs with grated Parmesan and 1/2 tsp paprika and 1/4 tsp black pepper.

Bread the chicken

Dredge each stuffed breast in flour, shaking off excess, dip into egg mixture, then press into the breadcrumb-Parmesan mixture to fully coat. For extra-crispy coating, double-dip: return to egg then breadcrumbs again. Place on a rack while heating oil.

Fry until golden and cooked

In a large skillet, heat about 1 cup vegetable oil (enough for shallow-fry, about 1/4–1/2-inch depth) over medium-high heat until shimmering and a breadcrumb drops and sizzles (about 350°F if using thermometer). Add 1 tbsp butter to the oil for flavor. Fry chicken 4–5 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F. Work in batches to avoid crowding. Transfer to a baking sheet and keep warm in a 200°F oven while making gravy and vegetables; tent loosely with foil.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose cloves. Drizzle with 1 tsp olive oil (not in ingredient list — use from kitchen pantry) and wrap in foil. Roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out cloves and mash into a paste.

Cook potatoes

While garlic roasts, peel (optional) and cut potatoes into 1–1.5-inch chunks. Place in a pot, cover with cold salted water, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well.

Mash and combine

In the pot or a mixing bowl, mash potatoes with 3 tbsp butter, roasted garlic paste, 1/2 cup warmed milk or half-and-half, salt (1 tsp) and 1/2 tsp black pepper until smooth but slightly rustic. Thin with additional milk if needed. Finely chop scallions and fold in all but 1 tbsp for garnish. Keep warm.

Prepare vegetables

Trim and cut vegetables to uniform bite-sized pieces. Pat dry.

Sauté

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add firmer vegetables first (carrots, green beans) and sauté 3–4 minutes, then add quicker-cooking vegetables (zucchini, bell pepper) and continue 2–3 minutes until crisp-tender. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1 tsp fresh lemon juice. Keep warm.

Make roux

After frying chicken, carefully pour off excess oil from the skillet, reserving about 2 tbsp with any flavorful bits (or melt 2 tbsp butter in a clean skillet). Keep heat at medium.

Cook flour

Whisk in 2 tbsp flour and cook 1–2 minutes, stirring, until the raw flour smell cooks off and mixture turns pale golden.

Add liquids

Slowly whisk in 1 cup chicken stock until smooth, then add 1/2 cup heavy cream. Bring to a gentle simmer, whisking, until sauce thickens to pourable gravy consistency, about 3–5 minutes.

Finish and season

Whisk in 1/2 tsp salt, 1/2 tsp black pepper and optional 1/2 tsp Dijon mustard. Taste and adjust seasoning. Stir in 1 tbsp chopped parsley. If gravy is too thick, thin with additional stock or water 1 tbsp at a time.

Place a scoop of roasted garlic & scallion mashed potatoes on each plate. Arrange sautéed seasonal vegetables alongside. Slice each chicken breast crosswise (if desired) and place atop or beside the potatoes. Spoon country-style cream gravy over and around the chicken. Garnish with remaining chopped scallion, parsley and a lemon wedge. Serve immediately.