Chicken Cordon Bleu
Read my review of this recipe.
Ingredients:
- 4 chicken breasts (4 to 6 ounces each), skinless and boneless
- Kosher salt and freshly ground black pepper
- 4 to 8 slices deli ham
- 4 to 8 slices Gruyere or Swiss cheese
- 2 teaspoons fresh thyme leaves
- 1/4 cup flour
- 1 cup panko bread crumbs
- 1 teaspoon olive oil
- 1 eggs
- 1 tablespoon water
Directions:
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay slices of cheese on each breast, followed by slices of ham; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the egg and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the chicken to a baking pan and bake for 20 to 30 minutes until browned and cooked through.
Serves 4.
Nutrition:
Substitutions:
I rolled the ham around the cheese slices, which seemed to keep the cheese inside the chicken while it was baking.
Try spreading a little Dijon mustard over the chicken bread before rolling them - it’s great!
Goes really well with this Mushroom Sauce or this White Wine Sauce.
Recipe courtesy of Tyler Florence.