Chicken Cordon Rouge Recipe
panko crusted chevre, sun dried tomato and herb stuffed chicken breast finished with red pepper cream, whipped potatoes and asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a bowl, mix the chevre, chopped sun-dried tomatoes, and fresh herbs. Season with salt and pepper. Set aside.
- 2
Prepare the Chicken
Preheat the oven to 375°F (190°C). Make a pocket in each chicken breast by slicing it horizontally, but not all the way through. Stuff each pocket with the chevre mixture.
- 3
Coat the Chicken
Dredge each stuffed chicken breast in flour, dip in beaten egg, and coat with panko breadcrumbs.
- 4
Cook the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
- 5
Make Red Pepper Cream
While the chicken is baking, sauté diced red bell pepper in a saucepan until soft. Add heavy cream and simmer for 5-10 minutes until slightly thickened. Season with salt and pepper.
- 6
- 7
Cook the Asparagus
Blanch asparagus in boiling water for 2-3 minutes, then transfer to an ice bath. Sauté in olive oil for a couple of minutes before serving.
- 8
Plate and Serve
Serve the chicken cordon rouge topped with red pepper cream, alongside whipped potatoes and sautéed asparagus.