Paul Pope is a prolific Newfoundland filmmaker. He became interested in the art when the only movies made in Newfoundland and Labrador were government-sponsored tourism documentaries. Paul is a pioneer in a local industry that is now making movies with budgets in excess of a million dollars. His Paul Pope Productions has produced films like Rare Birds with William Hurt and Diverted with David Suchet, as well as made-for-television miniseries like Above and Beyond. We heard lots of behind-the-scenes stories when Paul appeared on One Chef One Critic to help make the French classic, Chicken Cordon Bleu. For example, did you know that, when William Hurt was in Newfoundland for Rare Birds, he worked in The Cellar restaurant as a helper cook in an effort to give his role in Rare Birds authenticity?
- Yield: 4 Servings
- 4 boneless, skinless chicken breasts
- 4 oz (120 ml) Black Forest or Parma ham, sliced
- 4 oz (120 ml) Swiss cheese
- ½ cup (125 ml) flour
- 2 eggs
- 3 oz (60 ml) buttermilk
- 1 tbsp (15 ml) Dijon mustard
- 0.66 cup (160 ml) fine dry bread crumbs
- 0.66 cup (160 ml) vegetable oil
- salt and pepper to taste
- wooden toothpicks
- Lightly pound chicken breasts with the side of a kitchen mallet. The breasts should be flattened just enough to easily roll up. Season meat with salt and pepper.
- Place a slice of Black Forest ham and a slice of Swiss cheese in the centre of each chicken breast. Roll up the chicken breasts and secure with a toothpick.
- Make an egg wash by whisking together flour, eggs, buttermilk, and Dijon mustard. Carefully coat chicken breasts in egg wash and then bread crumbs. Fry in vegetable oil on medium high until golden brown.