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Chicken Cordon Bleu

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Lay the chicken breast between 2 pieces of wax paper. Using the flat side of a cleaver or meat mallet, gently pound the chicken to 0.25" thickness.

Remove the top sheet of wax paper and lay a slice of prosciutto neatly over the top to cover the breast and sprinkle half of the cheese over the prosciutto. Tuck in the sides of the breast and roll it up tight like a jellyroll inside the wax paper. Squeeze the log gently to seal it and tuck 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 the egg and season that as well.

Pre-heat your oven to 400F.

Remove the wax paper. 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 20–25 minutes until browned and cooked through.

Cut into pinwheels and serve with brussels sprouts, chicken jus, and cranberry sauce.