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Chicken Cordon Bleu
Chicken Cordon Bleu
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Delightful Chicken Cordon Bleu: Chicken rolled with prosciutto and Swiss cheese, breaded, pan-fried, and baked until irresistibly crispy. Elevate your dinner experience!
Ingredients:
  • 1/2 teaspoon granulated garlic powder
  • 1/4 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko or regular breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 4 boneless, skinless chicken breasts (2 1/2 pounds), trimmed of excess fat
  • 1 1/2 tablespoons Dijon mustard
  • 8 slices (about 4 ounces) prosciutto or sliced ham
  • 4 ounces Gruyere or Swiss cheese, cut into 1/2-inch thick sticks
  • 3 cups vegetable oil, for frying
  • Lemon wedges, to serve
Instructions:
  • Combine the salt, garlic powder, and black pepper in a small mixing bowl, ready for use.
  • Set up the breading station and baking sheet: Arrange three shallow dishes for coating in this sequence: flour, beaten eggs, breadcrumbs with chopped parsley mixed in. Season the flour and breadcrumbs each with 1/2 teaspoon of the spice mixture. Place a cooling rack over a baking sheet to prepare for baking the chicken breasts evenly.
  • Tenderize the chicken breasts: Sandwich the chicken breasts between parchment paper and gently flatten them to 1/4-inch thickness using a meat mallet.
  • Prepare the chicken: Spread a teaspoon of zesty mustard on the pounded chicken breast, then sprinkle with a pinch of flavorful spices. Layer two slices of savory prosciutto in the middle of the chicken breast, and top with a stick of rich Gruyere cheese at one end.
  • Roll the chicken tightly around the cheese to fully encase it. Fold the chicken over the ends of the cheese to prevent oozing. Secure the chicken bundle with one or two toothpicks.
  • Bring the oil in a 12-inch skillet to 350°F over medium-high heat and preheat the oven to 350°F.
  • Coat chicken bundles in flour, shake off excess. Dip in egg, letting excess drip off. Press into breadcrumbs until fully coated.
  • After heating the oil, sear the cordon bleu in a pan for 5 minutes on each side. Work in batches if needed to avoid lowering the oil temperature. Drain the chicken on paper towels, then transfer to a baking sheet on a cooling rack and bake for an extra 10 minutes.
  • Let the beautifully baked chicken cordon bleu rest for 5 minutes before slicing. Revel in the moment as you cut into it, releasing a cascade of oozy cheese. Serve hot with lemon wedges, mashed potatoes, and a fresh green salad.

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