See notes on how to ensure the chicken stays rolled up, breaded and cooks properly.

Prep Time:20 min

Cook Time:25 min

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Name: Chicken Cordon Bleu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 4 Boneless, skinless chicken breasts; 4 thin slices prosciutto di Parma; 1/2 pound Gruyere grated; 1/4 cup all-purpose flour; Salt and pepper; 1 cup panko bread crumbs; 4 sprigs fresh thyme leaves only; 1 cloves garlic peeled and finely minced; 2 tablespoons unsalted butter melted; 2 Eggs; Extra virgin olive oil olive oil

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INGREDIENTS

4 Boneless, skinless chicken breasts
4 thin slices prosciutto di Parma
1/2 pound Gruyere ; grated
1/4 cup all-purpose flour
Salt and pepper
1 cup panko bread crumbs
4 sprigs fresh thyme ; leaves only
1 cloves garlic ; peeled and finely minced
2 tablespoons unsalted butter ; melted
2 Eggs
Extra virgin olive oil ; olive oil

Servings

INSTRUCTIONS

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 plastic wrap. 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.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

NOTES

I pound, stuff and roll the chicken the day before - leaving the chicken tightly rolled up in plastic wrap in the fridge overnight. This ensures it will maintain its shape.
I then bread it 2-3 hours before I plan to cook it, but it on a plate, cover the plate loosely with plastic wrap and stick it back in the fridge. This helps the coating the stick better.
Finally, I heat some olive oil in a skillet over medium-high and brown all sides of the chicken before putting it in the oven.

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Chicken Cordon Bleu

4 Boneless, skinless chicken breasts
4 thin slices prosciutto di Parma
1/2 pound Gruyere grated
1/4 cup all-purpose flour
 Salt and pepper
1 cup panko bread crumbs
4 sprigs fresh thyme leaves only
1 cloves garlic peeled and finely minced
2 tablespoons unsalted butter melted
2 Eggs
 Extra virgin olive oil olive oil

Preheat oven to 350 degrees F.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 4 Servings

Calories: 710
Calories from Fat: 277 (39%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 2.8g
Cholesterol 307.8mg		95 %
Sodium 968.4mg		33 %
Potassium 764mg		20 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 23.7g
Protein 79g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 710

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