chicken cordon bleu

Name: Chicken Cordon Bleu
Prep time: 15 min
Cook time: 35 min
Yield: 2
Cuisine: French
Ingredients: 2 large skinless & boneless chicken breasts, butterflied; dijon mustard, as needed; freshly ground black pepper, to taste (i always use mixed peppercorns); ground himalayan sea salt, to taste; 4 slice(s) thin black forest ham (substitute prosciutto di parma); 4-6 slice(s) thin jarlsberg, or as needed; 2 tablespoon(s) unbleached all-purpose flour; 1/4 teaspoon(s) smoked paprika; 1 large free-run egg, beaten; 3/4 cup(s) panko® bread crumbs; 1/2 teaspoon(s) herbes de provence; 1/4 teaspoon(s) garlic salt; 1 1/2 tablespoon(s) unsalted butter, melted; 2 tablespoon(s) canola oil, or more if needed

24 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 8, 2019

This amazing tasty and elegant dish is sure to impress your guests! With a few added ingredients from the traditional ones, this is a winner!

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Two pieces of chicken stuffed with meat and cheese on a plate.

prep time 15 Min

cook time 35 Min

method Bake

yield 2 servings

Ingredients

2 large skinless & boneless chicken breasts, butterflied
dijon mustard, as needed
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
4 slices thin black forest ham (substitute prosciutto di parma)
4-6 slices thin jarlsberg, or as needed
2 tablespoons unbleached all-purpose flour
1/4 teaspoon smoked paprika
1 large free-run egg, beaten
3/4 cup panko® bread crumbs
1/2 teaspoon herbes de provence
1/4 teaspoon garlic salt
1 1/2 tablespoons unsalted butter, melted
2 tablespoons canola oil, or more if needed

How To Make chicken cordon bleu

Step 1

Preheat oven to 350ºF. Place a plastic sheet over butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick. Spread Dijon mustard on chicken breast to cover the entire surface; season with freshly ground black pepper. Place 2 slices of ham on each breast and then cheese. Tuck in the ends from the outside and then as tight as possible, roll it up.

Step 2

In a small bowl, season flour with smoked paprika; set aside. In a shallow bowl, beat an egg. In another shallow dish, combine panko, Herbes de Provence, garlic salt and melted butter; stir to combine. Using a small sieve, dust flour mixture on chicken then dip in beaten egg follow with panko mixture, pressing lightly. Transfer coated chicken onto a plate and set aside.
Step 3

In an over-proof skillet over medium-high heat, add oil. When hot and shimmer, place chicken roulades and sear until golden brown including the ends; about 3 minutes. Transfer skillet into the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF. Serve with couscous or Herbs & Butter rice along with veggies.
Step 4

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=-ukrmCiSYL4
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