This easy Baked Chicken Cordon Bleu recipe with Prosciutto and Gruyère is a modern twist on a classic dish, offering a perfect blend of flavors and textures. It's not just a meal; it's an experience that brings gourmet dining right to your table.
meat tenderizer or similar for pounding the chicken breast thin
Ingredients
4chickenbreasts
8slicesprosciuttoor slices of ham or black forest ham
½poundgruyereshredded, or about 8 slices; substitutes: fontina or cheddar
¼cupflour
1cupbread crumbsfine or panko
4sprigsfresh thymeminced
1clovegarlicminced
2wholeeggs
2tbspbutter
fine saltto taste
black pepper to taste
Instructions
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.
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.
Notes
No Meat Tenderizer at Home?You can use any number of heavy objects in place of a meat tenderizer, such as a rolling pin, heavy skillet or fry pan or even a clean hammer!