Chicken Cordon Bleu
Using a mallet, pound the chicken breasts flat. Then butterfly each breast (cut a pocket lengthwise in the side of the breast with a knife).
Sprinkle each side of each breast with salt and pepper.
Make four small rolls of prosciutto around swiss cheese. Slip each rolled piece inside each of the four chicken breast pockets.
Place a slice of prosciutto on top of each chicken breast, with a slice of swiss cheese over it, and use a toothpick to hold the whole piece together.
Combine 2/3 cup of milk and one egg in one bowl, and 1 cup flour and 1/4 cup breadcrumbs in another.
Soak each chicken breast in the milk, and dredge through the breadcrumbs. Place all the breaded breasts into the refrigerator for one hour. Meanwhile, prepare a sauce.
Melt butter over a low heat in a saucepan. Lightly sautee minced smoked oysters and minced onions.
Add broth and wine, keeping heat low.
Stir in cream. Salt and pepper to taste.
Slowly thicken the sauce over a low heat, using cornstarch and/or flour.
Layer sliced onions in a casserole dish. Coat the sliced onions with extra-virgin olive oil.
After the breasts have chilled, heat about 1/2" of vegetable oil in a large frying pan.
Preheat the oven to 350 degrees farenheit.
Sear each breast on each side quickly in the hot oil, til golden brown. Place the seared breast (without the toothpicks) on top of the onions in the casserole dish, cheese-side up.
Place the tomato slices over the chicken breasts.
Pour the white wine sauce over the chicken in the casserole dish.
Season with salt, pepper, dried basil and grated parmesean cheese to taste.
Cover the casserole dish. Bake for 40 minutes.
Serves: 4
Preparation time: 150 minutes
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