For the Chicken
Chicken “Cordon Blacon” Chicken & Bacon Recipe
Author: Pizza Today
Recipe type: pizza
Ingredients
- One 12-ounce breast of chicken
- One tablespoon salt
- Two cups flour for dredging
- 2 eggs
- 3-4 cups Panko breadcrumbs
- 4 tablespoons vegetable oil
- 4-5 slices of bacon (approximately 3.5-4 ounces)
Instructions
- Cut the raw chicken breast lengthwise at ¼ inch wide slices.
- Then turn the slices over and cut in half. The result will leave you with strips of chicken as ¼-by-¼ inch batons. Some will be longer in the middle of the chicken so cut the long batons in half to have all the slices be approximately 2-3 and 4 inches long. Season with the salt.
- Put the dredging flour on a plate and break the eggs into a bowl and whisk with a fork until scrambled.
- Put the Panko breadcrumbs on another plate.
- Heat a large sauté pan with the oil at medium high heat.
- Dredge the chicken batons into the flour, then immerse in the egg wash, then into the panko breadcrumbs, then into the now hot oil in the pan. You may have to work fast but will be rewarded with a crisper crunch if you don’t let the panko-crusted breadcrumbs get soggy with egg.
- Heat the chicken batons for 2 minutes on each side until the chicken is just starting to get golden brown. Remember, the chicken will cook on the pizza also.
- When the chicken is done, place on a paper towel covered plate for placement on the pizza. You will only use 10-12 of these strips for each pizza.
- Wipe the pan out with paper towels and heat again. In the meantime, cut all the bacon slices into inch-long squares and place into the pan.
- Par cook for 2 minutes then place on a towel covered plate.
For the Pizza
Chicken “Cordon Blacon”
Author: Pizza Today
Recipe type: pizza
Ingredients
- One proprietary large dough ball
- 4 ounces of béchamel or Alfredo sauce.
- 8 ounces of good Swiss cheese like Emmenthal
- 4 ounces of the prepped bacon
- 10-12 batons of the par-cooked panko breadcrumb crusted chicken
- 2 tablespoons chopped Italian parsley for garnish
Instructions
- Spread the béchamel sauce on the stretched dough, then place the chicken batons on the sauce followed by the Swiss cheese and bacon.
- Place in a 500 F deck oven for 12-15 minutes or until all the toppings have cooked and melted and the crust is golden brown.
- Sprinkle the parsley on and enjoy!
