Craving a dish that’s both elegant and easy to make? Look no further than this easy baked Chicken Cordon Bleu recipe with Prosciutto and Gruyère. This article will take you on a culinary journey, exploring the history of this classic dish, its traditional version, and variations worldwide. Finally, we’ll dive into a step-by-step guide to making this delicious recipe at home.
The History of Chicken Cordon Bleu
Chicken Cordon Bleu, which translates to “Blue Ribbon Chicken,” is a dish that has its roots in Swiss cuisine. It was originally a schnitzel filled with cheese, conceived in the German-speaking district of Brig in Switzerland. Over time, it evolved to include a layer of ham or prosciutto. Despite its European origins, the dish has gained worldwide popularity and has been adapted into various culinary traditions.
Traditionally, Chicken Cordon Bleu is made by pounding a chicken breast flat, layering it with ham and cheese, and then rolling it up. The roll is then breaded and either fried or baked to golden perfection. The dish is often served with a rich, creamy sauce and is a staple in fine dining establishments.
From the United States to Australia, Chicken Cordon Bleu has seen numerous variations. Some chefs opt for different types of cheese like cheddar or mozzarella, while others experiment with the breading, using ingredients like cornflakes or even pretzels. The methods of cooking also vary, with some preferring to grill or even slow-cook the dish. The type of meat accompanying the chicken also varies, with many in the United States opting for black forest ham or even thin slices of bacon.
Easy Baked Chicken Cordon Bleu: Main Ingredients
The main ingredients of this famous dish are chicken breast (pounded flat), some kind of ham or cured pork, a cheese that melts well and a breading that can be baked or fried crispy. Here are the basics steps to prepare our easy, baked Chicken Cordon Bleu:
Prepare the Chicken Rolls
Score the chestnut skins longitudinally across each chestnut’s belly. Use a paring knife, chestnut knife or kitchen scissors to do this job.
Boil chestnuts in a pot filled with salted water until they become soft, approximately taking 10 minutes. Drain and move them to a large bowl, breaking them into smaller pieces with a fork.
Alternatively, learn how to roast chestnuts 3 ways (oven, pan or fire) in our article! We are kind of chestnut roasting experts ;)
Is Chicken Cordon Bleu hard to make?
This is a simple dish to prepare that will really wow. There are a few mistakes you’ll want to avoid to make your Cordon Bleu as amazing looking as it is delicious!
Making Chicken Cordon Bleu: Mistakes to Avoid
Mistake #1: Pounding the Meat Too Thin
Once you start pounding the chicken breast, it’s easy to pound too much and break the chicken. To avoid this, sandwich the breast between plastic wrap or parchment paper and pound the chicken no less than a 1/4″ thick.
Mistake #2: Leaky Cheese
Probably the biggest mistake you can make with the Cordon Bleu is not wrapping the roll tight enough. When baking, the gooey cheese will begin to leak out if you haven’t prepared the roll properly. To avoid this, be sure to…
- Fold the chicken and prosciutto over the cheese slightly on the sides before rolling up the cordon bleu.
- Roll the chicken tightly and immediately wrap it tightly in plastic wrap.
- Let the roll rest overnight (ie, prepare the rolls the night before you need them)
- Bread the rolls well.
All of these steps, in combination, will help to seal the cheese in when the Chicken Cordon Bleu bake! If a bit of cheese escapes, it should be minimal loss.
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Easy Baked Chicken Cordon Bleu Recipe with Prosciutto and Gruyere
- plastic wrap
- meat tenderizer or similar for pounding the chicken breast thin
- 4 chicken breasts
- 8 slices prosciutto or slices of ham or black forest ham
- ½ pound gruyere shredded, or about 8 slices; substitutes: fontina or cheddar
- ¼ cup flour
- 1 cup bread crumbs fine or panko
- 4 sprigs fresh thyme minced
- 1 clove garlic minced
- 2 whole eggs
- 2 tbsp butter
- fine salt to taste
- black pepper to taste
Prepare the Chicken Rolls
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a flat meat tenderizer mallot, pound the chicken to a ¼-inch thickness.4 chicken
- Lightly salt each side of the chicken.fine salt
- Layer 1-2 slices of prosciutto over each chicken breast.8 slices prosciutto
- Add a slice or a quarter of the shredded Gruyère cheese on top of the prosciutto.½ pound gruyere
- Fold in the sides and roll the chicken tightly into a log.
- Wrap each log tightly in plastic wrap or parchment and twist the ends to shape. It's best to prepare the rolls the night before you plan to serve the Cordon Bleu.
Prepare the Dredge
- Season the flour with salt and pepper and place it in a shallow bowl or dish. Use ¼ to ½ tsp of salt.¼ cup flour, black pepper
- In another shallow dish, combine breadcrumbs, minced thyme, garlic, melted butter, salt, and pepper.1 cup bread crumbs, 4 sprigs fresh thyme, 1 clove garlic, 2 tbsp butter
- In a third shallow dish, beat the eggs and season them with salt and pepper. Use around ¼ tsp of salt.2 whole eggs
Coat and Bake
- Preheat your oven to 350°F (180°C).
- Unwrap the chicken logs and coat them first in the flour, then the egg, and finally the breadcrumb mixture.
- Place the coated chicken logs on a baking pan lined with parchment or lightly oiled.
- Bake for 20-25 minutes until brown and fully cooked.