Chicken cordon bleu, bite-sized, with a rich and savory vanilla bean vermouth sauce. We also stepped up the overall flavor profile by using Prosciutto and Gruyere cheese – your guests will love it!
- 40 mins
- 16 servings
- 4 skinless, boneless chicken breast fillets (or halves if your market doesn't carry filleted breasts)
- 6 ounces Gruyere cheese, sliced into thin slices
- 8-ounce prosciutto
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 6 tbsp butter
- 1/4 cup Extra Dry Vermouth
- 1 bullion cube, crushed
- 1/4 cup chicken broth
- 2 tsp cornstarch
- 1/2 cup heavy cream
- 1 Rodelle Vanilla Bean, split and scraped
- Pound the chicken breast fillets until thin, about 5-6 inches wide and about 7-inches long, be careful to not pound too thin that they will fall apart when rolled.
- Place 1/4 of the cheese slices and 2 slices of prosciutto on each of the four breasts. Starting at the thin end, roll the chicken into a log. Secure with a toothpick. With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide. Secure each piece with a toothpick.
- Mix the flour and paprika together and dip each chicken piece to coat, shake off any excess flour.
- Heat 3 tbsp butter in a large skillet over medium high heat. Cook 8 of the 16 pieces until browned on all sides. Remove from the skillet to a plate. Add the remaining 3 tbsp of butter to the skillet and brown the rest of the chicken.
- Add the wine, bouillon, and chicken broth, stirring to scrape up drippings.
- Return the first batch of chicken back to the skillet with the others, reduce the heat to low, cover and simmer for 12 minutes, turning the chicken half-way through.
- Transfer chicken pieces to a warm serving platter.
- Whisk the cream, cornstarch and vanilla bean seeds together in a small bowl.
- Whisk the cream mixture slowly into the skillet. Cook until thickened. Spoon or pour over the chicken pieces, depending on your presentation preferences.