{"id":1823,"date":"2014-10-16T17:56:24","date_gmt":"2014-10-17T00:56:24","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1823"},"modified":"2019-02-10T11:58:42","modified_gmt":"2019-02-10T18:58:42","slug":"hawaiian-chicken-cordon-bleu","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/hawaiian-chicken-cordon-bleu\/","title":{"rendered":"Hawaiian Chicken Cordon Bleu"},"content":{"rendered":"

<\/h2>\n

\"Hawaiian<\/a><\/p>\n

Hawaiian Chicken Cordon Bleu Ingredients:<\/h3>\n

2  Boneless Chicken Breasts\"Coco<\/a>
\n1 slice of Ham
\n1 Slice of Fresh Pineapple
\n1 Slice of Swiss Cheese<\/p>\n

1\/2 cup Seasoned Bread Crumbs
\n1\/4 inch Oil in the pan for Cooking<\/p>\n

Hawaiian Hollandaise Sauce:<\/p>\n

4 egg yolks
\n1 tbsp lemon juice
\n1\/2 cup unsalted butter, melted (1 stick)
\n1 tbsp Coconut Cream (Coco Lopez)
\nPinch salt<\/p>\n

In a hot pan set on medium heat, poor 1\/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.<\/p>\n