Gettin' Fancy on a Thursday with Chicken Cordon Bleu
Chicken Cordon Bleu is one of the most well known-fanciest sounding dishes you've probably heard of. I've been eating it since I was a kid when my Nana introduced it to me. Now as an adult, I've made some adjustments to her recipe but believe me, it's still delicious and it's kid-approved!
Just because it sounds fancy doesn't mean it has to be! You can make this recipe using deli ham in lieu of the Prosciutto that I use. Prosciutto is a little pricier and only comes in a pack of 5-6 very thin slices but it tastes like bacon and it's absolutely worth it.
The key to this dish is making sure you use thin layers of chicken, cheese, and prosciutto so all of the pieces cook and brown evenly.
Here's what you'll need
- WINE- not for the recipe, for yourself mama.
- 2 packages of organic thin cut chicken breasts
- 1 pack of prosciutto (deli or cheese aisle)
- 1 pack of thinly sliced swiss cheese
- 1 cup of italian breadcrumbs
- 1 stick of butter or margarine
- 2 eggs whisked together
- 1/2 tsp minced garlic
- Garlic powder, salt, pepper for seasoning
- Wooden toothpicks
- You'll also need spray oil, aluminum foil, and wax or parchment paper
- Melt 1/2 stick of butter in a microwave safe bowl.
2. Preheat your oven to 400 degrees. Take out 2 bowls, in one of the bowls, whisk 2 eggs and set aside. In the second bowl pour the cup of breadcrumbs and the melted butter together and mix thoroughly.
3. Preheat a large pan and line a baking sheet with aluminum foil.
4. Lay out a sheet of parchment paper on the countertop to the right of the egg wash, and breadcrumb bowl to create an assembly line.
5. Use the garlic powder and generously season all of the chicken. Do the same with salt and pepper on that side. Flip chicken breasts over this time only season with pepper. This recipe doesn't need a lot of added salt because we're using swiss and prosciutto which has added saltiness.
6. On top of the chicken lay 1 layer of prosciutto, then a layer of swiss cheese over top.
7. Roll up the chicken and use a wooden toothpick to secure it.
8. Submerge each rollup in the egg wash, then place each roll up into the breadcrumbs and use a spoon to spoon the crumbs to coat the entire roll. Set aside each rollup.
9. Drop the remaining 1/2 stick of butter into the pan. Place all 6 roll ups into the pan. Use tongs to flip them over they only need about 1-1 1/2 minutes per side. The outside should be a golden brown. The oven will finish cooking them.
10. Use the tongs to place the cordon bleu roll ups on the baking sheet and bake for about 15 minutes. Voila!