BREAST ROLL CORDON BLEU

Serves 4

You can find a simpler version of this in Chapter Seven, Chicken for Tomorrow or Next Week, but this one is a show stopper.

1 roaster boneless breast

3/4 cup whole milk ricotta

1 package (3 ounces) cream cheese, softened

1 egg yolk

1/4 cup grated Parmesan cheese

1/4 cup thinly sliced scallion

1/4 cup minced fresh parsley

1 clove garlic, minced

1/8 teaspoon nutmeg

Salt and ground pepper to taste

1/4 pound sliced ham

3 to 4 cups chicken broth

Place breast halves side by side between two sheets of plastic wrap and pound to 1/4" thickness, forming an 8" x 12" rectangle. In a mixing bowl combine remaining ingredients except ham and broth. Place breast smooth side down, on a piece of dampened cheesecloth. Arrange ham slices over chicken breast. Spread filling over ham leaving a 1/2-inch border. Carefully roll breast, lengthwise, jelly-roll fashion around filling. Wrap in cheesecloth, tie ends and in 2 to 3 places in center. Bring broth to a boil in a large saucepan. Add chicken and reduce heat to low. Poach chicken, covered, 35 minutes. Remove from pan and let cool. Remove cheesecloth and chill. Cut chicken roll in 3/4-inch slices and arrange over lettuce or watercress.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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