Chicken Cordon Bleu
Cordon Bleu is said to have been found in Swiss cookbooks as far back as 194o. While it could be made with any thin fillet of meat, I think it works best with chicken. Personally I like this version since its an Italian spin on the dish, substituting prosciutto instead of ham and thin deli sliced provolone instead of Swiss cheese. You can experiment if you like but it should be a dryer cheese that melts well, not a cheese like fresh mozzarella because the water will leak out and just cause a watery mess.
- 4 Thin Chicken Breast Fillets
- 2 Tablespoons Butter
- Panko Bread Crumbs
- Salt & Pepper
Preheat oven to 350F. Set up 3 separate shallow dishes, one with flour, one with scrambled egg and the last with the mixture of bread crumbs, thyme, salt, and pepper. For added flavor I added grated garlic. Be sure the butter is melted and mix that in as well. The butter will help the outside to brown better and of course add flavor.
Assemble your chicken by placing down a slice of prosciutto, then a thin slice of provolone. My fillets of chicken were long so I wound up using a couple of slices of prosciutto and two slices of provolone. Roll them up, roll them in the flour first, then the egg (getting off all excess) and finally the bread crumb mixture.
I decided to lightly brush a glass casserole dish with olive oil and was able to fit 4 pieces in there perfectly. I cooked mine for 25-30 minutes and pulled it out and an internal thermometer read 170F. 160F would have been better, because you obviously want to melt the cheese but not make it so runny that it seeps out the sides.
This might be messy to assemble but its easy, delicious and a no-brainer when it comes to cooking.
I served this with wild rice and steamed broccoli with garlic and olive oil. Of course mashed potatoes and steamed vegetables works just as well.