Chicken Cordon Bleu With Roasted Garlic And Mushroo

Name: Chicken Cordon Bleu With Roasted Garlic And Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breasts, pounded into fillets; 1/2 lb prosciutto or 1/2 lb capicola, thinly sliced; 1/2 lb havarti with dill, cut into 1/4 in blocks; 2 eggs, beaten; 2 tablespoons milk; fresh thyme, chopped; fresh rosemary, chopped; red pepper flakes; plain breadcrumbs; all-purpose flour; kosher salt & freshly ground black pepper; frying oil; For sauce; 1 (10 ounce) can cream of mushroom soup; 5 ounces milk (use half of soup can); 1/2 cup dry white wine; 4 roasted garlic cloves, diced; 1 large shallot, diced; fresh sage, chopped; kosher salt & freshly ground black pepper; 2 tablespoons olive oil

Servings: persons

6 boneless chicken breasts, pounded into fillets
1/2 lb prosciutto or 1/2 lb capicola, thinly sliced
1/2 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil
For sauce
1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of soup can)
1/2 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil

1
Preheat oven to 350u00b0F.
2
Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
3
Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
4
Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
5
Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
6
Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
7
Brown all sides of the rolled chicken, turning only once per side.
8
Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
9
Start preparing the sauce while the chicken is in the oven.
10
Saute shallots in olive oil over medium heat until translucent.
11
Add sage and saute until fragrant.
12
Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
13
Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
14
Serve immediately once the chicken is removed from the oven.

566

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 6 boneless chicken breasts, pounded into fillets, 1/2 lb prosciutto or 1/2 lb capicola, thinly sliced, 1/2 lb havarti with dill, cut into 1/4 in blocks, 2 eggs, beaten, and more.

Yes, Chicken Cordon Bleu With Roasted Garlic And Mushroom Sauce 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 With Roasted Garlic And Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions