Chicken Cordon Bleu

A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried.

Chicken Cordon Bleu
  • ¼ cup chicken stock
  • 5 teaspoons butter, melted
  • 1 large clove garlic , minced
  • ½ cup dry breadcrumbs
  • 1 tablespoon grated fresh Parmesan cheese
  • 1 teaspoon paprika
  • 4 skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 4 slices prosciutto
  • ¼ cup shredded mozzarella cheese
  1. Preheat oven to 175°C.
  2. Place stock in a small pot and heat until warm. Stir in butter and garlic.
  3. Combine breadcrumbs, Parmesan cheese, and paprika in a medium shallow bowl; set aside.
  4. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to ½ cm thickness using a meat mallet or rolling pin.
  5. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella.
  6. Roll up each breast half jelly-roll fashion.
  7. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
  8. Place rolls, seam side down, in an 20 cm square baking dish coated with cooking spray.
  9. Pour remaining broth mixture over chicken. Bake at 175°C for 30 minutes or until juices run clear and tops are golden.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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