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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Barone

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
EVOO

FOR THE DIJON CREAM SAUCE (OPTIONAL):
3 tablespoons butter
2 cloves garlic, crushed or minced
2 tablespoons flour
1 1/2 cups milk, 2%, skim or full cream
1 tablespoon Dijon mustard
1 teaspoon chicken or vegetable stock powder
1/4 cup parmesan cheese, fresh grated
Salt and pepper to taste
Grate fresh nutmeg
2 tablespoons fresh parsley, optional, for garnish

Directions:
Directions:
Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper.
Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
Beat the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap.
Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.
Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels


FOR THE DIJON CREAM SAUCE (OPTIONAL):
While chicken is in the oven:
Melt butter over medium heat in a small saucepan. Add the garlic and cook until fragrant (about 30 seconds). Reduce heat down to low, whisk in flour and cook for 1 minute.
Slowly add half the milk and whisk until the flour mixture is smooth and blended.
Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind the sauce with continue to thicken as it cools. Add in extra milk only if needed, in 1-2 tablespoonful increments, until reaching your desired consistency. Season with salt and pepper to taste.
Add the parsley, if desired. Serve with chicken and veg.



Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Options:
Substitute ham and Swiss
Quickly fry on all sides for color before baking
Omit Parmesan in the sauce

 

 

 

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