CHICKEN CORDON BLEU
4 8-9 oz boneless, skinless, chicken breast
1 lb deli sliced ham
4 slices Swiss cheese
1 cup of Fry Krisp Batter Mix
Pre-heat your oven to 325 degrees.
Lay chicken breasts on your cutting board and then season and place plastic wrap over your chicken. Take a rubber mallet and pound the chicken breasts to ¼ of an inch being careful not to tear the chicken breast.
Place one slice of Swiss cheese and 2 to 3 slices of ham on each of the chicken breasts.
Roll the chicken breasts and place on a large plastic wrap sheet.
Wrap the plastic tightly around the chicken breast to form a log.
Twist the ends of the log so that it is sealed tight and then place in the freezer for 45 minutes.
While chicken is setting, place the Fry Krisp Batter Mix in one bowl. In a separate bowl, whisk the eggs together.
Pre-heat a deep skillet filled two to three inches of oil on medium heat.
Once chicken becomes cold and firm, unwrap individual logs and place one at a time in bowl of Fry Krisp Batter Mix.
Take one hand to roll and thoroughly cover the chicken log in the batter mix, then take your other hand and roll in egg wash.
Replace back into the batter mix and cover thoroughly again, always keeping one hand wet and one hand dry.
Pan fry in skillet for five to ten minutes or until golden brown.
Finish them in the oven on a sheet tray for ten minutes or until internal temperature reaches 165 degrees.