Ultimate Chicken Cordon Bleu - Tyler Florence
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 4 slices prosciutto di Parma
- 1⁄2 lb gruyere cheese, grated
- 1⁄4 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- kosher salt
- ground black pepper
- 4 sprigs fresh thyme, leaves only
- 1 garlic clove, grated on a Microplane
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
directions
- Preheat oven to 350°F.
- Lay each breast between layers of plastic wrap. Carefully pound chicken out to 1/4" thickness. Remove top layer of plastic wrap. Place a slice of prosciutto on chicken, and top with gruyere. Roll chicken into a tight pinwheel using plastic to help. Twist both ends of plastic wrap in opposite directions to make a tight cylinder. Repeat until all 4 breasts are done. Refrigerate at least 30 minutes until chicken firms up.
- In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, place panko. Add salt and pepper to each dish and stir well. Add thyme, garlic and melted butter to panko and stir well.
- Unwrap chicken rolls. Gently roll in flour, then tap off excess. Dip in egg on all sides, then roll in panko until well-coated. Place rolls in large casserole dish. Drizzle with olive oil. Bake at 350°F for 20 minutes until golden brown. Let rest 3-5 minutes. Slice each roll into 4 slices before serving. Serve with Roasted Chicken Jus (see recipe elsewhere on this site).
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!