Stuffed Chicken Cordon Bleu

Submitted by Nimz_

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 4 (7 ounce) double boneless skinless chicken breasts
• kosher salt
• fresh ground black pepper
• 8 slices deli ham, thin
• 16 slices gruyere or 16 slices swiss cheese, thin
• 2 teaspoons fresh thyme leaves
• 1⁄4 cup flour
• 2 cups panko breadcrumbs
• 1 teaspoon olive oil
• 3 eggs
• 2 teaspoons water

directions

1. Preheat oven to 350 degrees F.
2. Lay the chicken between 2 pieces of plastic wrap.
3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
4. Take care not to pound too hard because the meat may tear or create holes.
5. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
6. Tuck in the sides of the breast and roll up tight like a jellyroll.
7. Squeeze the log gently to seal.
8. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
9. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
10. The oil will help the crust brown.
11. Beat together the eggs and water, the mixture should be fluid.
12. Lightly dust the chicken with flour, then dip in the egg mixture.
13. Gently coat in the bread crumbs.
14. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
15. Cut into pinwheels before serving.

Reviews

[Mimi Chicago]

I had to change a few things. First, I used cube steak as I didn't have any chicken on hand. I didn't pound it as it was already quite thin. Next, I didn't have Swiss cheese so I used string cheese from my kid's lunchbox. I didn't have ham so I used spinach instead. Now, I did roll it up as per the recipe, that was great! Finally, I didn't have thyme so I skipped entirely. I decided to cook it on the stove top as my oven was broken. I paired it with tater tots (heated in the microwave) and beef jerky. Possibly the best Chicken Cordon Bleu I've ever had! Just kidding. Make recipe exactly as stated, and it's a wonderful dish! 5 stars, delicious!

 

[RNTIS]

Couldn't get the chicken to flatten as directed. I think it would be easier to just cut the side of the breast and stuff with ingredients. Seal with a toothpick, and coat as directed. Good taste thou.

 

[Maven in the Making]

DEEEELish!! I've been cooking for this man for 45 years and he couldn't stop exclaiming how good it was -- one of the best chicken dishes he'd ever tasted. Thanks for making me look so good! Not a complicated or lengthy recipe, just a little awkward to wrap but squeezing them together as instructed seemed to do the trick. I found that one egg with 1 1/2 tsp. water worked fine and I did toast the panko crumbs first as suggested by another reviewer. Baked more like 45 minutes because the breasts were so big. I loved that they could be done ahead and baked when you were ready (and not have to do all that while your company was looking on). They look and taste so impressive. Many thanks!

 

[HopeJohnJP]

This really was as easy as advertised, though my cook time to get the internal temperature to 165 was quite a bit longer. When I flatten chicken breasts, I put them into a gallon ziploc, left unsealed, and whack away. The plastic is stronger than saran, and I seem to tear the meat less frequently. To reheat leftovers, I microwaved for just a minute, and then broiled to get the crumbs crusty again. Next time, I think I'll look for a way to add a bit more flavor, maybe with pricier cured meat or smoked aged cheese.

 

[Vino p.o. prn]

Excellent!!! I used swiss cheese, egg substitute and 'Belles Poultry Seasoning' (#69629) instead of the thyme alone. I also toasted the panko in the oven on a jelly roll pan (6-8 min. mixing the panko halfway through) to give it a little color without having to use the olive oil. This also gave me an easy place to roll the chicken in the panko. Took about 25 minutes to cook for me. Served it with 'Sauce for Chicken Cordon Bleu' #19921. I will definitely be making this again!