Chicken Cordon Bleu
This tasty & elegant Chicken Cordon Bleu will impress your guests! With a few added ingredients over the traditional ones, this is a winner!
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 pink salt, to taste
- 4 thin slices Black Forest Ham (substitute prosciutto di Parma)
- 4-6 thin slices Jarlsberg, or as needed
- 2 tbsp. unbleached all-purpose flour
- 1/4 tsp. smoked paprika
- 1 large free-run egg, beaten
- 3/4 cup Panko® breadcrumbs
- 1/2 tsp. Herbes de Provence see Recipe
- 1/4 tsp. garlic salt
- 1 1/2 tbsp. unsalted butter, melted
- 2 tbsp. canola oil, or more if needed tips & tricks
Directions
- Preheat oven to 350ºF.
- Place a plastic sheet over the butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick.
- Spread Dijon mustard on the 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 roll it up as tight as possible.
- In a small bowl, season flour with smoked paprika; set aside.
- In a shallow bowl, beat an egg.
- In another shallow dish, combine breadcrumbs, Herbes de Provence, garlic salt and melted butter; stir to combine.
- Using a small sieve, dust flour mixture on the chicken then dip in beaten egg followed by the breadcrumbs mixture, pressing lightly. Transfer the coated chicken onto a plate and set aside.
- In an ovenproof skillet over medium-high heat, add oil. When it gets hot and shimmers, add chicken roulades and sear until golden brown including the ends; about 3 minutes.
- Transfer the skillet to the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF.
- Serve with Moroccan Couscous or Herb & Butter rice along with veggies.