chicken cordon bleu

I love this recipe. The first time I made it I followed the recipe, but this time since I wanted to save some money, I substituted out the proscuitto and guyere for black forest ham and baby swiss. Turned out just as good!

On the menu: Chicken Cordon Bleu, Fingerling Potatoes, and Corn

Recipe for Chicken Cordon Bleu:

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

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

*Just a tip: refrigerate the chicken for a few hours before you bread it and bake it. It will keep its shape and will be much easier to coat!

Fingerling Potatoes:

Boil fingerling potatoes for about 20 mins in salted water. Remove and toss with olive oil, parmesan cheese, chopped chives, and salt and pepper. 

Recipe courtesy Tyler Florence