Recipes Nugget Markets Signature Recipes
Chicken Cordon Bleu
- Prep time
- 35 minutes PT35M
- Cook time
- 15–18 minutes PT18M
- Yield
- 4 servings
- Difficulty
Taking its name from the French for "blue ribbon," this culinary classic stuffed with Gruyère and prosciutto is definitely a winner!
Ingredients
- 2 boneless skinless chicken breasts (8 ounces each)
- 3–4 ounces prosciutto di Parma, sliced thin
- 4 ounces Gruyère, grated
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 tablespoons thyme, chopped
- 1 clove garlic, minced
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
Preparation
Heat oven to 400°F.
Lay chicken breasts on a work surface. Use a sharp knife to butterfly each breast, then place between 2 pieces of plastic wrap and pound to an even thickness of a little more than a ¼ inch.
Unwrap the chicken breasts, then layer half of the prosciutto on each piece, going all the way to the edge. Top with grated Gruyère. Roll each chicken breast up into a pinwheel (seam-side down), tuck the ends under and secure each end with a skewer.
In a shallow dish, combine the breadcrumbs, melted butter, olive oil, thyme, garlic, salt and pepper and mix evenly. Bread the chicken by dredging first in flour, then in the beaten egg and lastly in the seasoned breadcrumbs.
Place dredged chicken seam-side down on a lined baking sheet and bake until golden brown with an internal temperature of 165°F. Remove skewers before serving.