You're My Boy Bleu!!!

It gets boring sitting at home while Suzy works days and I work nights. My time is often spent playing Xbox, walking Laila, and watching TV. Usually Suzy comes home and finds the TV on channel 50 because the CW has all the quality programming I like. Judge shows (like Mother like Son), Steve Wilkos, and Maury Povich help pass the time until I have to get to work.

By the time I get off, it's either bedtime for Suzy or she is already fast asleep. If there is nothing worth watching on the DVR, I turn on the Food Network, the Cooking Channel, and the Travel Channel to check out all the cooking/food shows since Judge Judy and Judge Mathis are nowhere to be found. Sometimes I see something that I have to make.

A couple weeks ago, I was up late watching Tyler's Ultimate and he was sharing his recipe for Chicken Cordon Bleu. I was intrigued because the last time I had one was from a frozen Hot Pockets box. My old roommate used to buy them by the dozens. So I decided that I would make it the next day for Suzy and I before work at Bonefish.

The process was not as hard as I expected.

Ingredients
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Directions
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

I was able to prepare this ahead of time and put it in the fridge for a couple hours to set the shape. You can also use toothpicks but remember to remove them before serving. I also added an extra step and seared the roulades in a skillet with 2 teaspoons of EVOO to add color and flavor.

Suzy and I have a story book romance. The only "setback" in our relationship is the opposite work schedule. We adjust and deal with it. It helps working at Bonefish since I need the flexibility with our wedding coming up. But after the wedding, I am looking to get back into the daytime workforce. Since I won't be up late nights when that transition occurs, I better get my recipe ideas together now. And clear the DVR... can't miss my daytime lineup on the CW!