FOR THE CHICKEN:
On a clean cutting board, and using a meat pounder, pound out chicken, that you have rinsed and dried, until they are approximately 1/2" thick. Once flattened a bit, cut the chicken in half horizontally. Using a sharp knife, trim the sides of the chicken pieces so you have almost a perfect rectangle. You should now have 16 fairly even pics of chicken. In this order, dredge each pieces into flour, then the egg wash mixture and finally the Panko bread crumbs. Set aside. (Put the all purpose spice blend in all three). Melt some unsalted butter into a large preheated frying pan along with one tbs of olive oil. Over medium high heat, saute each piece of chicken for 1 min and 30 sec per side. We're only trying to get a golden color on the outside of the chicken at this point. The pieces cook really quickly! Do not overcrowd the pan as you will have to cook the chicken in batches. Once all the pics are browned, set them aside on a large platter on paper towels in order to absorb any excess grease. Allow them to cool for a few min. Using another clean cutting board, lay down the first piece of chicken and place on top of it 1 slice of brie cheese, 2 spinach leaves and 1 slice of halved or folded prosciutto. Add a second piece of chicken over the top of the first one. On that piece, add 1 slice of Fontina cheese, 2 spinach leaves and another halved or folded slice of prosciutto. Finally, place the final piece of chicken on top and secure each Napoleon with a long toothpick. In total, you will have three layers. Preheat your oven 325 degrees and place the Napoleons into a baking pan large enough to hold them all. Place a piece of aluminum foil over the top of the entire pan and bake for about 20 min. Check after 15 min or so. You're just trying to melt the cheese throughout. Remove from oven and cover with a large piece of foil while you make the sauce. Of course, the sauce could and probably should be made before the Napoleons are finished.
FOR THE VELOUTE:
Place the unsalted butter in a pan and over medium heat stir constantly with a whisk. Once butter is melted, add the flour and stir to incorporate. You are now making a French roux. Whisk the mixture together for about 12 min, without stopping, until it gets a little "shiny" looking. Do not burn the roux or you will have to start all over again. Take the heated chicken stock and add it to the roux. Whisk for about 5-8 min until everything is well incorporated and reduced a bit. Add the mustard, salt and pepper and the fresh thyme leaves the all purpose spice and plenty of fresh pepper. Stir well. After you have tasted it and corrected the seasonings, the sauce is complete. You can thin it out with more chicken stock but the sauce should coat the back of a spoon when completed. Spread a nice amount of sauce on the bottom of each serving plate. Place a chicken Napoleon right on top of the sauce. Garnish with chives for added color. Also, using a small spoon, place a dollop of sauce on top of each Napoleon. Serve with steamed and seasoned haricot vert (baby French strong beans) on the side.
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|Serving Size: 1 Serving (6140g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4801 (46%)|
|Amt Per Serving||% DV|
|Total Fat 533.4g||711 %|
|Saturated Fat 227.6g||1138 %|
|Monounsaturated Fat 199.6g|
|Polyunsanturated Fat 63g|
|Cholesterol 2084.8mg||641 %|
|Sodium 10825.6mg||373 %|
|Potassium 9763.7mg||257 %|
|Total Carbohydrate 715g||210 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 691.3g|
|Protein 680.5g||972 %|
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Calories per serving: 10536
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