Open-Faced Chicken Cordon Bleu & Hollandaise Sauce!

Okay, it really is September 10th, 2011 at 11:35pm. I still haven't figured out why the time is so off!

This recipe is cooked on the stove-top instead of the oven. The ham adds flavor to the chicken and the cheese seals in the juices and moisture of the ham. I added hollandaise sauce to the finished product, but it is great without.

Open-Faced Chicken Cordon Bleu For Two
2 Chicken Breasts flattened
4 Tbsp Unsalted Butter
2 slices Meunster Cheese
2 slices ham large enough to cover chicken( preferably Virginia ham not processed or water packed)

Over medium-low heat add butter to pan.

Place chicken  on butter.

Lay ham over chicken.

Add cheese over ham.

Cover pan and cook for 20- 30 minutes or until center of chicken is white when sliced with knife.

Hollandaise sauce- begin this before you start the chicken.

2 large egg yolks
1/1/2 Tbsp water
1 cup unsalted butter
1 Tbsp Lemon Juice
1/2 tsp. Salt, Himalayan
White pepper (optional)
Double boiler or if not you can use a pot with 2 inches water and a metal bowl large enough to set on the pot if you don't have a metal bowl large enough then just make sure to keep the heat on low.

1. Melt butter and set aside.
2. Mix yolks, water and lemon juice. 
3. Begin to whisk in the pan and then slowly add the egg mixture while continuing to whisk.
4. Whisk until it is light and fluffy, approximately 4 minutes.
5. Remove from heat and continue to whisk for 1 minute.
6. Continuing to whisk slowly add the melted butter with the other hand.
7. Add salt and pepper. Cover ad set aside while you cook the chicken.
8. Pour over chicken and enjoy!

Note, if you find that your mixture begins to separate or becomes too thick whisk in a Tbsp of milk  until it is the consistency you prefer. If you happen to add too much milk and your sauce becomes too runny then whisk in a pre-mixture of 1 Tbsp flour and 4 Tbsp water or milk.