Chicken Cordon Bleu

Tyler Florence

Recipe courtesy Tyler Florence, 2008

Show: Tyler's UltimateEpisode: Ultimate Cordon Bleu

Picture of Chicken Cordon Bleu Recipe Photo: Chicken Cordon Bleu Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 209 Reviews
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. 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 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 209 reviews

  • on February 05, 2012

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    I like the Gruyere instead of Swiss, nice and mild, also the parma. I put a layer of grated cheese on the whole slice of parma then rolled it up and wrapped the breast around it. Looked like a pinwheel after you cut into the chicken. I put it on top of a well reduced cranberry liquid (from fresh cranberry's, then strained through cheesecloth, lightly sweetened with honey then mixed a tablespoon of the reduction with Hollandaise, A convection oven works best for this as the buttered crumb doesn't need pre-browning. Good one Tyler!

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  • on January 18, 2012

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    Delicious! I made this for dinner last night. I adjusted the recipe a bit to reduce the fat. I used lite shredded mozzarella rather than gruyere and lo-fat turkey bacon instead of prosciutto. I also tossed the egg yolks and used just the whites. I served it over roasted yams. The panko adds a nice crunch. This was simply yummy and my husband gobbled it up quickly. Definitely a keeper! Thank you ;

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  • on January 16, 2012

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    Really good! I added a little Cajun seasoning to my Panko, we like a little kick.

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Next Recipe

Chicken Cordon Bleu

Chicken Cordon Bleu

By: Tyler Florence
Rated 4 stars out of 5
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