CHICKEN CORDON BLEU BREAD BOWL

Source: Mindika Moments

CHICKEN CORDON BLEU BREAD BOWL
(Recipe adapted from Cuisine at Home)
For the Chicken:

4 T. butter

16 oz. boneless, skinless chicken breast cubed (about 3 chicken breasts)

1/2 C. minced shallots (or onion)

2 T. flour

1 C. apple juice

1 1/4 C. chicken broth

1/2 C. heavy cream

1/4 C. grated Parmesan

2 T. mustard

1 t. thyme

2 C. broccoli florets, blanched

salt and cayenne pepper to taste

For the Casserole:

4 round sourdough loaves (or medium bread bowls)

4-8 thin slices smoked ham

4 large slices Swiss cheese

4 t. grated Parmesan, divided

1. Preheat the oven to 400 degrees. Coat a small baking sheet with non-stick cooking spray.

2. Melt the butter over medium-high heat in a saute pan. Add the chicken and saute until it starts to brown, about 5 minutes.

3. Stir in the shallots and saute until softened, about 2 minutes. Sprinkle mixture with flour, stir to incorporate.

4. Combine the apple juice and broth; slowly add, stirring constantly to avoid clumping.

5. Stir in cream, Parmesan, mustard and thyme; simmer after each addition until the sauce is thickened, about 5 minutes. Add broccoli; season with salt and cayenne. Reduce heat to low.

6. Hollow out the loaves by cutting off the tops and tearing out the insides. (Remove as much bread as possible.) Compress any remaining bread inside the loaves to make room for the filling. Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.

7. Arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in the pan.

8. Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 t. Parmesan.

9. Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

10. Makes 4 bowls.