Baked Chicken Cordon Bleu

This baked chicken cordon bleu recipe offers a subtle twist on the classic by using prosciutto and Gruyère instead of ham and Swiss in the filling.

Course Main Course

Cuisine French

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 579kcal

Preheat oven to 350°F. Place parchment paper on baking sheet and set aside. Prep your dredging bowls. Add flour, salt and pepper in medium shallow bowl. Beat eggs in another medium shallow bowl. In final shallow bowl, add breadcrumbs, thyme, garlic powder, melted butter and a little salt and pepper for more seasoning.
Lay 1 chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it's ¼" thick. Remove the plastic and lay 2 slices of prosciutto on top of chicken breasts. Add ¼ of the cheese over the prosciutto. Tuck the sides and roll up the chicken breasts, keeping together with a few toothpicks.
Lightly dust the chicken with the flour, then dip in the egg mixture and finally in the breadcrumbs. Place on the parchment lined baking sheet and repeat the process with the remaining chicken.
Bake for 35-40 minutes or until golden brown and cooked through.

While chicken is baking prepare the sauce. Melt butter and garlic over medium heat in medium saucepan. Once butter is melted, add flour and whisk for 1 minute. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
Add the mustard, Parmesan, salt and black pepper. Whisk until combined and serve over chicken.

Use a meat mallet to pound the chicken breasts to an even thickness. This ensures that they will cook evenly and will be easier to roll up with the filling.

Buy blocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!

Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.

Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.

Experiment with different types of cheese and fillings to create your own unique version of this chicken cordon bleu recipe.