Side Pannel
Baked Chicken Cordon Bleu Recipe
Baked Chicken Cordon Bleu Recipe
- Recipe Submitted by Healthy Recipes on 01/29/2013
Category: Poultry, Main Dish
Ingredients List
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto or ham
- 4 slices Swiss cheese
- 1/8 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 1/4 chicken stock
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Directions
Preheat oven to 350 degrees F.
Using the flat side of a meat mallet, gently pound the chicken breasts to 1/4-inch thickness. Place a ham and cheese slice on each breast within 1/2 inch of the edges. Fold in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal and secure the log with toothpicks or thread. Repeat with remaining chicken.
Season the flour with paprika, salt and pepper. In a separate bowl, beat the eggs well. In another bowl, mix the bread crumbs with garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
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 25-30 minutes until chicken is no longer pink and juices run clear.
Approximately 10 min before the chicken is cooked through make the sauce. Mix the wine with the chicken stock and bring to a boil. Let it reduce by half. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Using the flat side of a meat mallet, gently pound the chicken breasts to 1/4-inch thickness. Place a ham and cheese slice on each breast within 1/2 inch of the edges. Fold in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal and secure the log with toothpicks or thread. Repeat with remaining chicken.
Season the flour with paprika, salt and pepper. In a separate bowl, beat the eggs well. In another bowl, mix the bread crumbs with garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
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 25-30 minutes until chicken is no longer pink and juices run clear.
Approximately 10 min before the chicken is cooked through make the sauce. Mix the wine with the chicken stock and bring to a boil. Let it reduce by half. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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