Baked Chicken Cordon Bleu
An easy recipe for Baked Chicken Cordon Bleu, featuring chicken breasts rolled around Prosciutto and Gruyere cheese.
Equipment
- Heavy-duty Ziploc bag
- Meat mallet
- microwave
- baking sheet
Ingredients
Main Ingredients
- 4 pieces Boneless, Skinless Chicken Breast Halves
- 4 slices Prosciutto
- 4 ounces shredded Gruyere Cheese
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
- 4 tablespoons Butter
- 5 ounces package of Seasoned Croutons, crushed (use food processor)
- ¼ cup grated Parmigiano Reggiano
- ½ teaspoon Dried Thyme
Instructions
Cooking Instructions
- Place the chicken in a heavy-duty Ziploc bag or between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound them into thin cutlets.
- Place each chicken cutlet on a piece of plastic wrap.
- Then, place a slice of Prosciutto, followed by about a quarter of the cheese on each piece of chicken.
- Using the plastic wrap, tightly roll up the chicken from one short end to the other short end, then twist the extra plastic wrap to tighten the rolls.
- Refrigerate for at 30-60 minutes.
- Preheat the oven to 400°.
- Combine the crouton crumbs, Parmesan, and thyme in a pie plate (or another shallow dish).
- Gently melt the butter in another pie plate using your microwave. Cover with plastic to avoid splatter.
- Dip each chicken roll in the butter, season lightly with salt and pepper if desired, then roll in the crumbs. Place on a baking sheet.
- Bake for about 30 minutes or until chicken is 165° internally.
Notes
If using large and thick chicken breasts, it's best to use only 2 and slice them in half horizontally. You may want to secure your rolls with toothpicks if they don't stay tightly rolled after unwrapping.
Nutrition
Serving: 1chicken rollCalories: 683kcalCarbohydrates: 28gProtein: 60gFat: 36gSaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 191mgSodium: 1724mgFiber: 4gSugar: 2g
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