Chicken Cordon Bleu (Tyler) Recipe

Name: Chicken Cordon Bleu (Tyler)
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; 1 cup panko bread crumbs; 4 springs fresh thyme; 1 clove garlic, minced; 2 tablespoons unsalted butter, melted; 2 eggs; EVOO

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
1 cup panko bread crumbs
4 springs fresh thyme
1 clove garlic, minced
2 tablespoons unsalted butter, melted
2 eggs
EVOO

1
Preheat over to 350.
2
Pound chicken to 1/4 inch; lay 1 slice prosciutto on chicken, sprinkle with some cheese. Tuck in sides of breast and roll up tight inside the plastic wrap. Squeeze log gently to seal and twist both ends. Keep in fridge for a couple of hours or overnight.
3
Season flour with salt and pepper. Mix bread crumbs with thyme, garlic and salt, pepper and melted butter. Beat together the eggs and season so flour, eggs and crumbs are all seasoned.
4
Remove plastic wrap. Lightly dust chicken w/flour, dip in egg, and then bread crumbs. Coat baking pan w/EVOO. Bake 20-25 min.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 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 (Tyler) 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.

Chicken Cordon Bleu (Tyler)

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