My husband had a chicken cordon bleu on a flight when he was a little boy, and he still talks about how good that was. So, I set out to make him chicken Cordon Bleu that would make him forget about airplane food and have mine take over as another meal he’d ask me to make over and over. I just could NOT let his best CCB be from an airplane. I used his favorite cheese (pepper jack), but you could use Swiss or any other white cheese you like. Pepper jack melts great and did well in this recipe.
What you’ll need:
Yield 4 servings
- 4 boneless skinless chicken breasts
- 2 cups of shredded pepper jack
- 4-8 slices of prosciutto (depends on the size of your chicken breasts after you flatten them)
- 1 cup of panko bread crumbs
- 3 Tablespoons of butter
- 2 eggs
- 1 cup of flour
- 3-4 springs of fresh Thyme
- 2 garlic cloves minced into fine pieces
Step by step:
Preheat oven to 350 degrees
Lay out your chicken breasts and cover with plastic wrap. Pound them out to 1/4” thickness with your mallet.
Once you have the chicken nice and thin, lay out some plastic wrap and place a breast on top of it. Season with salt and pepper. Then lay 1 or 2 slices of prosciutto on the breast and top with pepper jack. Fold in sides and roll chicken as tightly as you can using the plastic wrap. Twist the ends of the plastic wrap and place seam side down to rest while you do the others.
Next, take two eggs and crack in a bowl, whisk with salt and pepper. In another bowl, melt 3 tablespoons of butter and then add the Thyme, garlic, salt pepper and 1 cup of Panko crumbs. In a 3rd bowl, take the flour and mix it with salt and pepper.
Now, unwrap the chicken and dust with flour, dip in eggs then cover with panko. Repeat for all the breasts and then bake in a 350 degree oven for 40-45 minutes. Breasts will be golden brown when finished.