I always like going out to restaurants and I love the whole experience of it. From dressing up to sitting down at the restaurant table, ordering, relaxing and enjoying flavorful meals cooked by amazing chefs plus sharing a nice bottle of wine along with great company and conversation, to me this is a lovely way to spend an evening! I’m very social and this is something I really enjoy in my life.
Back in the 80s’, on average I would say that I was going out for dinner 4 nights a week. I was definitely a “Restaurantaholic”! – if this word doesn’t exist, I just created one… lol! I always love trying new dishes from the menu, new wines while wearing a new outfit – did I ever mention that I love shopping? The same scenario in the 90s’ with me and restaurants but much lesser since the turn of the century and definitely less since I’m on the West Coast unless we’re travelling.
One dish that appeared in a lot of restaurants was Chicken Cordon Bleu. For some strange reason, restauranteurs removed it from their menus and I don’t remember seeing it since the late 90s’. A few years ago I got a flashback from that dish and decided to replicate it at home. My first attempt was pretty good but I wanted more flavor so I thought outside the box by adding a few new ingredients and with humbleness (… lol!), I have to admit, this is the best Chicken Cordon Bleu I ever had!
If you like classic dishes and want to impress your guests with a flavorful and well-presented dish, this one is absolutely perfect! I like to serve this recipe along with my Moroccan Couscous – click here for the link: Moroccan Couscous Salad– and some veggies. You can prep your roulades ahead of time (1-2 hours), tightly wrap them and when you’re ready to cook, bread them, sear them and transfer them to the oven… voilà! If you’ve never tried this dish, I highly suggest you do… you’ll be amazed how incredibly tasty it is!
- 2 large skinless & boneless chicken breasts, butterflied
- Dijon mustard, as needed
- Freshly ground black pepper, to taste
- Salt to taste
- 4 thin slices Black Forest Ham (substitute prosciutto di Parma)
- 4-6 thin slices Jarlsberg, or as needed
- 2 tbsp. all-purpose flour
- 1/4 tsp. smoked paprika
- 1 large egg, beaten
- 3/4 cup Panko®
- 1/2 tsp. Herbes de Provence
- 1/4 tsp. garlic salt
- 1 1/2 tbsp. unsalted butter, melted
- 2 tbsp. canola oil, or more if needed