|Nutritional Guidelines (per serving)|
Chicken Cordon Bleu is an absolute classic of the French Kitchen, not only is it loved throughout France, it is worldwide, though technically it is not a French recipe. Chicken cordon bleu was an American creation during the roulade culinary trend of the mid-20th century, and only its name, which means "blue ribbon," can be traced to France (but don't tell the French, they would not be pleased).
This chicken cordon bleu recipe produces flavorful, tender chicken roulades filled with prosciutto ham and melted Gruyere cheese. You will be surprised to find out just how easy this is to make. The Cordon Bleu makes a lovely supper, lunch (even breakfast) dish. Adults and children alike love it. Serve the recipe hot from the oven but be careful (especially if serving to children) the melted cheese will be deceptively hot and could easily burn if eaten immediately. Slice and let the air cool it a little before eating.
- 1 tablespoon olive oil
- 2 tablespoons butter (melted)
- 1 cup bread crumbs (coarse, dry)
- 2 teaspoons thyme (fresh, chopped)
- 1 clove garlic (crushed)
- 4 pounds chicken (skinless, boneless chicken breast halves, pounded 1/4-inch thin)
- 8 slices prosciutto (thin)
- 8 ounces Gruyere (cheese, grated)
- 1/2 cup flour (all-purpose)
- 1/2 teaspoon salt (Kosher)
- 1/2 teaspoon black pepper (freshly ground)
- 3 eggs (beaten)
Preheat the oven to 375F. Brush a baking pan with olive oil and set it aside. Stir together the dry bread crumbs, chopped thyme, crushed garlic, and melted butter, and then set the mixture aside to use later.
Place a chicken breast half flat on a plate or cutting board and layer 2 slices of prosciutto on top of the chicken. Sprinkle 2 ounces of Gruyere cheese over the prosciutto, avoiding the edges. Roll the prepared chicken into a tight spiral. Repeat the layering and rolling process with the remaining chicken breast halves.
Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken. Quickly dip the chicken in the eggs and allow any excess egg to run off. Dredge the chicken in the prepared bread crumb and herb mixture and place it the prepared baking pan. Repeat the process with the remaining pieces of chicken.
Bake the chicken cordon bleu for 20 to 25 minutes in the preheated oven, until the chicken is cooked through and the juices run clear. Remove the chicken from the oven and allow it to rest for 5 minutes, then slice the roulades into spirals and serve immediately.
Notes on Cordon Bleu Chiicken: PLease take not of the warning in the introduction above on the hot, melted cheese especially if serving to cgildren.)