Chicken Cordon Bleu Recipe

Name: Chicken Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts skinless and boneless; 4 thin slices prosciutto di Parma; 1/2 pound Gruyere, grated; 1/4 cup all-purpose flour; Kosher salt and freshly ground black pepper; 1 cup panko bread crumbs; 4 sprigs fresh thyme, leaves only; 1 clove garlic, peeled and finely minced; 2 tablespoons unsalted butter, melted; 2 eggs; Extra-virgin olive oil

Servings: persons

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

1
Preheat oven to 350 degrees F.
2
Lay the chicken breast 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
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.
5
Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap.
6
Squeeze the log gently to seal and twist both ends tight to form a nice log.
7
Repeat with remaining chicken.
8
Season the flour with salt and pepper.
9
Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter.
10
The butter will help the crust brown.
11
Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
12
Remove the plastic wrap.
13
Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
14
Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.
15
Bake for 20 to 25 minutes until browned and cooked through.
16
Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken breasts skinless and boneless, 4 thin slices prosciutto di Parma, 1/2 pound Gruyere, grated, 1/4 cup all-purpose flour, and more.

Yes, Chicken Cordon Bleu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions