Chicken cordon bleu evolved from various dishes over the centuries. It was first mentioned in print by The New York Times in 1967. The creation was likely inspired by chicken kiev, in which chicken is rolled with herb butter and coated in bread crumbs. Veal cordon bleu preceded the chicken variation. Chicken cordon bleu is made by stuffing the chicken breast, rather than rolling it. Salty ham and cheese are tucked inside and the chicken is breaded and fried or baked. There are variations, including eliminating the breadcrumbs and wrapping the ham around the chicken breast. This recipe follows the traditional approach.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 chicken breasts, skinless and boneless
- 4 thin slices prosciutto or ham
- ½ lb gruyere cheese, grated
- ¼ cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 4 sprigs fresh thyme, leaves only
- 1 garlic clove, peeled and finely minced
- 2 Tbsp unsalted butter, melted
- 2 eggs
- Extra virgin olive oil, as needed to coat pan
Directions
- Preheat oven to 325°F.
- Lay chicken between two sheets of plastic wrap and gently pound the meat using a meat mallet to ¼-inch thickness.
- Remove top sheet of plastic and lay two slices prosciutto over top to cover chicken.
- Sprinkle cheese over prosciutto.
- Tuck in sides of chicken breast and roll up tightly inside plastic wrap. Squeeze gently to seal and twist ends of plastic to form a log. Repeat process with remaining chicken.
- Blend flour with salt and pepper in a bowl.
- Mix bread crumbs, thyme, garlic, salt, pepper, and melted butter in another bowl.
- Beat eggs in another bowl and season with salt and pepper.
- Remove plastic wrap and lightly dust chicken with flour, then dip in egg mixture and lastly, coat gently with bread crumbs.
- Lightly coat a baking pan with oil and carefully add rolled chicken to dish.
- Bake 20-25 minutes until browned and cooked through.
- Serve chicken cut into pinwheels.
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