CHICKEN CORDON BLEU PANINI
*1 chicken boneless, skinless chicken breast, cut in half, to 1/4-1/2 inch thickness
*1/2 cup buttermilk
*1/8 cup flour
*1/8 cup Italian bread crumbs
*1/2 teaspoon paprika
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1 tablespoon vegetable oil
*2 slices ham (I use black forest), sliced cut thin
*2 slices swiss cheese
*1/4 cup chicken stock
*1/2 teaspoon chicken granules
*1 1/2 teaspoons corn starch
*3/4 cup heavy cream
*1 teaspoon dried basil
*4 slices of a sturdy bread
*1-2 teaspoon butter.
~In a medium bowl, place chicken in buttermilk.
~Allow to marinate for 1/2 hour.
~In a small bowl, blend cornstarch with the heavy cream.
~Heat vegetable oil in a medium stillet.
~In a shallow pan, mix flour, bread crumbs, paprika, salt & pepper.
~Remove chicken from buttermilk, dripping off any excess milk.
~Coat chicken in breadcrumb mixture.
~Place chicken into skillet and cook for about 4-6 minutes.
~Flip chicken and cook another 4-6 minutes, or until chicken is done.
~Remove from pan.
~Pour chicken stock in the same skillet that the chicken was cooked in.
~Use a whisk to loosen up chicken drippings.
~Cook until it starts to boil.
~Slowly whisk in heavy cream mixture.
~Add basil and chicken granules.
~Whisk until thicken and set aside.
~Heat a small skillet, indoor grill or panini maker, medium heat.
~Spread butter on one side of each slice of bread.
~Place two slice of bread buttered side down on hot pan.
~Place chicken, ham & swiss cheese over top of bread.
~Place remaining bread over top of cheese, buttered side up.
~If using a skillet or indoor grill set a heavy pan over sandwich (or aluminum covered brick) for 2-3 minutes of until bread is a golden brown.
~Flip and cook for 2-3 minutes on the other side or until golden brown.
~Remove from heat and use the heavy cream-chicken stock mixture for dipping or pour over sandwich.