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
  1. 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.
  2. Saute chicken, turning over once, until golden and cooked through, about 8-10 minutes total. Serve with mediterranean vegetables, and rice, potatoes or couscous.