Chicken Cordon Bleu
Although Swiss schnitzel recipes, typically made with veal, and other European variations of roulades stuffed with cheese and/or ham have have existed for centuries, the name "Cordon Bleu" and use of chicken is likely a creation of restaurateurs in the United States. The dish was quite in vogue in fine dining establishments in the 1960's. Although now considered passe for use on modern day restaurant menus, the popularity of the dish in consumer recipe reviews is testimony enough to validate its use by any modern-day home cook. The use of garlic and thyme and panko bread crumbs to create a crispier crust make this recipe one of the most popular contemporary variations.
Ingredients
- 4 boneless chicken breast skinless
- 1/2 lb Gruyere grated
- 1/4 cup all-purpose flour
- Kosher salt
- black pepper
- 1 cup panko bread crumbs
- 4 leaves thyme only sprigs fresh
- 1 clove garlic peeled and finely minced
- 2 tbsp unsalted butter melted
- 2 egg
- olive oil Extra-virgin
Instructions
- Preheat oven to 350 F (176 C).
- 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 1 slice 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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