In some circles Chicken Cordon Blue might seem a little kitschy and out-of-touch nowadays, but I frequently see people requesting it at our local grocery store. Not to mention the fact that some form of stuffed chicken often appears on the menus of so many popular restaurants. Outdated or not, we find it completely delicious in our household.
Usually, when I find a recipe for Cordon Blue, it’s made with swiss cheese and ham, but I’d recommend going with the Gruyère and prosciutto. It costs a little more, but I promise that it’s worth the price–especially if you’re making it for a dinner date or as a holiday dish.
Chicken Cordon Blue
2 tbsp flour
1/2 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup unseasoned bread crumbs
1/8 cup walnuts
1 tbsp water
2 skinless, boneless chicken breasts
2 slices prosciutto
3-4 oz Gruyère cheese, thinly sliced
1 tbsp butter
1 tbsp olive oil
1. Preheat oven to 375.
2. Follow the instructions for preparing the walnut breading, breading station, and chicken preparation found in my recipe for Walnut Crusted Chicken. The first 8 ingredients in the Chicken Cordon Blue recipe relate to the steps you’ll find in the Walnut Crusted Chicken recipe.
3. Place each chicken breast, which you pounded flat in step number 2, onto a plate.
Layer a slice of prosciutto onto each piece of chicken.
The prosciutto is very thin– like onion skin thin. Don’t worry if it tears–it won’t matter.
That’s my breading station from the directions for walnut crusted chicken. Just as a recap, there’s seasoned flour, egg wash, and the walnut breading.
You can see that the slices of prosciutto almost completely cover the flattened chicken breasts.
Next you’ll want to layer the sliced Gruyère on top of the prosciutto.
4. Carefully roll the chicken up, starting at the short end of the chicken.
Place your rolls seam side down.
Then place each chicken roll on a piece of waxed paper.
And wrap up tightly.
Refrigerate the wrapped chicken for 20-30 minutes.
5. Remove the chicken from the refrigerator, and carefully dredge each roll into the seasoned flour
until it’s completely coated.
Then dip it into the egg wash,
and dredge it in the walnut breading.
When you’re finished, set it on a plate or tray . I put mine on a cooling rack set on top of a plate. It helped keep the breading from sticking to the plate.
6. Place oil and butter in a skillet over medium-high heat. Be careful not to allow the pan to get too hot. The butter should look frothy when it comes to temperature.
And when the oil and butter are ready, place the chicken, seams down, in the pan.
You can see the buttery-olive oily goodness bubbling around each piece of chicken.
After a few minutes, when the bottom is golden brown, turn the chicken. Mmmm. More bubbly goodness.
When both sides are golden brown, place on baking rack. Instead of dirtying my big pan, I created a mini rack using a 9-inch cake pan and one of my cooling racks (washed after putting the raw chicken on it, of course).
Bake the chicken in your preheated oven for 20-25 minutes. Allow them to rest for five minutes, or so. When pierced with a fork, juices should run clear. Now, I’m a bit of a chicken when it comes to pork and chicken, so I don’t just pierce mine, I actually cut into it in the thickest part (after it has rested). I have to see that it isn’t raw.
Look at all that ooey, gooey cheese!
After the chicken has rested, remove it to another plate, if you wish. You can see where I tested with my knife.
You can slice it up on this plate,
and serve it all fancy-like on another plate, or just cut it directly on the plate from which you’re eating.
The breading was crispy with just a little bit of nuttiness.
The walnuts, Gruyère, and prosciutto blended together well. I was surprised by how much better Gruyère tastes when melted.
The chicken was tender and juicy.
Though, I have to admit, I couldn’t finish a whole portion in one sitting. The other half reheated well the next day!
Yield: 2-4 servings, depending upon how hungry you are.