Chicken Marco Polo was one of very best selling special at Younkers Peacock Room. A Creative adaptation of Chicken Cordon Bleu. Using boneless chicken breasts butterflied then stuffed with sliced ham, Swiss Cheese and Broccoli florets. Baked and served with either Hollandaise or Mornay Sauce. As the Chef for Peacock Room we make 48 to 64 on weekends and selling out almost every-time.
Modernize for Air Fryer:
Modify the original recipe for just 2 portions that can be prepared quickly in Air Fryer to be cooked in about 20 minutes at 350 degrees. Many meat departments have already butterfly chicken breast prepared, along with good sliced ham and Swiss Cheese. So assemble can be done quickly with prep work done.
Assembling Chicken Marco Polo’s:
- Place butterfly chicken breasts on cutting board with plastic wrap covering them. Pounding with smooth side of a meat mallet until even proportional in thickness. Remove plastic wrap and discard.
- Seasoning chicken with salt and fresh ground black pepper.
- Place slices of ham on top of each flattened chicken breasts.
- Next place Swiss cheese slices on top of the ham each chicken breast.
- Par cook broccoli florets and shock in ice water bath, drain broccoli florets on paper.
- Continue by placing drain broccoli florets on top of Swiss Cheese, Ham and Chicken Breast s
- Roll each breast up so broccoli florets are in center surrounded by Swiss Cheese, Ham and Chicken Breast.
- Seasoning each Chicken Marco Polo with salt, fresh ground pepper and paprika. Spray with EVO Sprayer olive oil over each Chicken Marco Polo
- Finally place Chicken Marco Polo into Air Fryer Basket. Put 1/4 cup water in bottom of the Air Fryer drawer that holds basket. Place basket into Air Fryer Drawer, then putting into Air Fryer set Temperature to 350 degrees and Timer to 20 minutes.
- After timer goes off check Marco Polo’s internal temperature needs to be 165 degrees. Adjust time if it doesn’t reach 165 degrees.
- When Chicken Marco Polo reaches 165 degrees internally remove basket let rest 3 minutes before serving.
Serve with Pilaf, the picture has Quinoa Pilaf with Mornay Sauce drizzled over Chicken Marco Polo.
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 15 minutes |
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Air Fried Boneless Chicken Breast wrapped around ham, Swiss cheese and broccoli florets. Served with hollandaise sauce or mornay sauce.
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Chicken Marco Polo
Description
Air Fried Boneless Chicken Breast wrapped around ham, Swiss cheese and broccoli florets. Served with hollandaise sauce or mornay sauce.
Marco Polo Chicken
Stuffed Boneless Chicken Breast:
Mornay Sauce
Marco Polo Instructions
Stuffed Boneless Chicken Breast:
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Place butterfly chicken breasts on cutting board with plastic wrap covering them. Pounding with smooth side of a meat mallet until even proportional in thickness. Remove plastic wrap and discard.
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Seasoning chicken with salt and fresh ground black pepper.
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Place slices of ham on top of each flattened chicken breasts.
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Next place Swiss cheese slices on top of the ham each chicken breast.
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Par cook broccoli florets and shock in ice water bath, drain broccoli florets on paper.
Continue by placing drain broccoli florets on top of Swiss Cheese, Ham and Chicken Breasts.
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Roll each breast up so broccoli florets are in center surrounded by Swiss Cheese, Ham and Chicken Breast.
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Seasoning each Chicken Marco Polo with salt, fresh ground pepper and paprika. Spray with EVO Sprayer olive oil over each Chicken Marco Polo
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Finally place Chicken Marco Polo into Air Fryer Basket. Put 1/4 cup water in bottom of the Air Fryer drawer that holds basket. Place basket into Air Fryer Drawer, then spray with olive oil. Next putting into Air Fryer set Temperature to 350 degrees and Timer to 20 minutes.
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After timer goes off check Marco Polo’s internal temperature needs to be 165 degrees. Adjust time if it doesn’t reach 165 degrees.
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When Chicken Marco Polo reaches 165 degrees internally remove basket let rest 3 minutes before serving.
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Mornay Sauce:
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Melt butter in heavy duty sauce pan, then add flour and cook on medium heat for 3 to 4 minutes. The roux should have slight nutty smell but still be light in color, not tan colored.
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Add to roux scalded milk and whisk until lump free, continue cooking on low heat until just comes to boil. Slow cook béchamel sauce for 2 minutes to remove starchy taste.
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After cooking the béchamel Sauce add shredded Swiss and parmesan cheeses to the sauce. Whisking until the cheeses have melted into the sauce. The sauce is now Mornay Sauce.
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Adjust the seasoning with salt, white pepper and nutmeg.
Assemble
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Place the Air fried chicken Marco polo onto cutting board and cut slices on a bias.
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Place the sliced chicken Marco polo fanned out onto plate. Drizzle Mornay Sauce over sliced Marco Polo. Finally add side like quinoa pilaf or rice pilaf.
