Chicken Cordon Bleu

October 25, 2024

45

medium

6

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the chicken:
    • Butterfly each chicken breast by slicing it horizontally, stopping short of cutting all the way through.
    • Open each breast like a book, place it between two pieces of plastic wrap, and gently pound with the flat side of a meat mallet until it’s about ¼-inch thick.
    • Be careful not to tear the meat.
  3. Layer the fillings:
    • Place 2 slices of cheese on each flattened breast.
    • Add 2 slices of ham, then top with 2 more slices of cheese, leaving a ½-inch margin around the edges to help with sealing.
  4. Roll it up:
    • Fold in the sides of the chicken breast, then roll it up tightly like a jelly roll.
    • Gently squeeze the roll to help seal it.
  5. Set up the coating station:
    • Flour mix: Season the flour with salt and pepper, then spread it out on waxed paper or in a shallow dish.
    • Breadcrumb mix: In another dish, combine the breadcrumbs, thyme, kosher salt, pepper, and oil to help with browning.
    • Egg wash: In a small bowl, beat together the eggs and water until smooth.
  6. Coat the chicken:
    • Lightly dust each rolled chicken breast in the flour.
    • Dip it in the egg mixture.
    • Roll it in the breadcrumb mixture, pressing lightly to coat evenly.
  7. Bake:
    • Transfer the coated chicken rolls to a baking pan.
    • Bake for about 20 minutes, until golden brown and cooked through.
  8. Serve:
    • You can serve the roulades whole or slice them into pinwheels for a beautiful presentation.
    • Enjoy!
Reviews

Ingredients:

Adjust Servings
6slices deli ham
2 eggs
0.25cup flour
2teaspoons thyme leaves fresh
6servings kosher salt and pepper black, freshly ground
1teaspoon olive oil
1cup panko bread crumbs
6 chicken breasts boneless, skinless
12slices swiss cheese
2tsps water

Directions

1.
Preheat the oven to 350°F (175°C).
Mark as complete
2.
Prepare the chicken
1. Butterfly each chicken breast by slicing it horizontally, stopping short of cutting all the way through. | 2. Open each breast like a book, place it between two pieces of plastic wrap, and gently pound with the flat side of a meat mallet until it’s about ¼-inch thick. | 3. Be careful not to tear the meat.
Mark as complete
3.
Layer the fillings
1. Place 2 slices of cheese on each flattened breast. | 2. Add 2 slices of ham, then top with 2 more slices of cheese, leaving a ½-inch margin around the edges to help with sealing.
Mark as complete
4.
Roll it up
1. Fold in the sides of the chicken breast, then roll it up tightly like a jelly roll. | 2. Gently squeeze the roll to help seal it.
Mark as complete
5.
Set up the coating station
1. Flour mix: Season the flour with salt and pepper, then spread it out on waxed paper or in a shallow dish. | 2. Breadcrumb mix: In another dish, combine the breadcrumbs, thyme, kosher salt, pepper, and oil to help with browning. | 3. Egg wash: In a small bowl, beat together the eggs and water until smooth.
Mark as complete
6.
Coat the chicken
1. Lightly dust each rolled chicken breast in the flour. | 2. Dip it in the egg mixture. | 3. Roll it in the breadcrumb mixture, pressing lightly to coat evenly.
Mark as complete
7.
Bake
1. Transfer the coated chicken rolls to a baking pan. | 2. Bake for about 20 minutes, until golden brown and cooked through.
Mark as complete
8.
Serve
1. You can serve the roulades whole or slice them into pinwheels for a beautiful presentation. | 2. Enjoy!
Mark as complete
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