I have been slackin’! I made this over a month ago and I am just getting around to sharing it with you. Even though it’s been awhile, I do remember that everyone enjoyed this. My husband was pleasantly surprised at how good it was 🙂 I used Applegate Farms ham for this instead of the prosciutto, and baby Swiss instead of Gruyere – other than that, I followed the recipe exactly. I recommend these roasted green beans and this creamy garlic pasta to serve along side this dish. Thanks for reading, enjoy!
Chicken Cordon Bleu – adapted from Food Network
- 4 chicken skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- extra virgin olive oil
Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.