Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings servings
Cuisine: French
Ingredients: 1 cup panko; 2 tablespoons plus 1 teaspoon olive oil; Kosher salt; Freshly ground black pepper; 1/4 cup Dijon mustard; 2 (10-ounce) boneless, skinless chicken breasts; 8 thin slices prosciutto (about 3 ounces); 4 ounces Gruyère cheese, thinly sliced into 3-by-1-inch planks; 8 toothpicks

Jennifer

1 year ago

Cuisine: French

Categories: Lunch & Chicken

Chicken Cordon Bleu is a classic, elegant dish that features tender, juicy chicken breasts stuffed with savory slices of ham and melted Swiss cheese, then breaded and pan-fried to golden perfection. The crispy exterior provides a delightful contrast to the creamy, cheesy filling, creating a rich and satisfying flavor in every bite. Often served with a light mustard or creamy white wine sauce, Chicken Cordon Bleu is a versatile dish that can be paired with vegetables, potatoes, or a fresh salad. Perfect for a special dinner or a refined weeknight meal, this dish combines simplicity with indulgence for a truly memorable experience.

Chicken Cordon Bleu recipe - French medium difficulty dish

Tags:

prosciutto

Difficulty: MEDIUM

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Serving Size: 4 servings

Ingredients:

1 cup panko
2 tablespoons plus 1 teaspoon olive oil
Kosher salt
Freshly ground black pepper
1/4 cup Dijon mustard
2 (10-ounce) boneless, skinless chicken breasts
8 thin slices prosciutto (about 3 ounces)
4 ounces Gruyère cheese, thinly sliced into 3-by-1-inch planks
8 toothpicks

Directions:

Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and set it aside.
Place the panko and 1 tablespoon of the oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the Dijon and the remaining 4 teaspoons of oil in another shallow dish and whisk to combine. Set both dishes aside.
Cut each chicken breast in half horizontally. Place 1 chicken piece on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate. Repeat with the remaining pieces of chicken.
Lay the chicken on a cutting board and season both sides with salt and pepper. Arrange the pieces so the narrowest ends face you. Place 1 piece of prosciutto on top of a piece of chicken vertically, and a second piece perpendicular, making a cross pattern. Center a quarter of the cheese over the prosciutto horizontally. Fold both pieces of prosciutto over the cheese to completely cover and enclose it. Fold the bottom of the chicken up over the cheese-and-prosciutto bundle to enclose it, then roll tightly into a cylinder. Use 2 toothpicks to secure the roll; set aside. Repeat with the remaining chicken, prosciutto, and cheese.
Dip 1 chicken piece in the Dijon mixture and roll to coat it in a thin, even layer. Then place it in the panko, roll to coat, and press the breadcrumbs onto the chicken to adhere. Place the breaded chicken on the prepared baking sheet and repeat with the remaining chicken cylinders, spacing them evenly on the sheet.
Bake until the cheese is melted and the chicken is cooked all the way through, about 45 minutes. Remove the toothpicks and serve immediately.

Directions:

Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and set it aside.

Place the panko and 1 tablespoon of the oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the Dijon and the remaining 4 teaspoons of oil in another shallow dish and whisk to combine. Set both dishes aside.

Cut each chicken breast in half horizontally. Place 1 chicken piece on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate. Repeat with the remaining pieces of chicken.

Lay the chicken on a cutting board and season both sides with salt and pepper. Arrange the pieces so the narrowest ends face you. Place 1 piece of prosciutto on top of a piece of chicken vertically, and a second piece perpendicular, making a cross pattern. Center a quarter of the cheese over the prosciutto horizontally. Fold both pieces of prosciutto over the cheese to completely cover and enclose it. Fold the bottom of the chicken up over the cheese-and-prosciutto bundle to enclose it, then roll tightly into a cylinder. Use 2 toothpicks to secure the roll; set aside. Repeat with the remaining chicken, prosciutto, and cheese.

Dip 1 chicken piece in the Dijon mixture and roll to coat it in a thin, even layer. Then place it in the panko, roll to coat, and press the breadcrumbs onto the chicken to adhere. Place the breaded chicken on the prepared baking sheet and repeat with the remaining chicken cylinders, spacing them evenly on the sheet.

Bake until the cheese is melted and the chicken is cooked all the way through, about 45 minutes. Remove the toothpicks and serve immediately.