Chicken Cordon Vert
Eaten at L'Acchiardo restaurant in Nice on our "Chasing Picasso" trip to Spain and France
4 (6 to 8 ounce) skinless boneless chicken breast halves
4 slices cooked ham
4 slices Swiss or Mozzarella cheese
16 large basil leaves
1 egg, lightly beaten
1/3 cup all-purpose flour
1 tsp. salt
1/4 tsp black pepper
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Cover opened breast halves with a piece of plastic wrap (to and botton) and gently pound (an oxymoron?) to an even 1/4 thickness with a meat pounder. Remove plastic wrap and cover each opened breast with a slice of ham, four basil leaves, and a slice of cheese, tucking in any protruding bits. Fold each breast in half to enclose the filling. Brush each breast with egg and dredge breast in flour.
- Saute chicken, turning over once, until golden and cooked through, about 8-10 minutes total. Serve with mediterranean vegetables, and rice, potatoes or couscous.