An elegant dish of chicken cordon bleu may look difficult, but it is easier to make than you think. Instead of the usual filling of ham and melted Swiss cheese, this recipe uses tender slices of prosciutto and shredded Fontina. The stuffed chicken rolls get a layer of egg and bread crumbs, and are deep-fried until golden. Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Chicken Cordon Bleu Chicken Cordon Bleu Recipe | RecipeSavants.com PT30M Serves 4 Ingredients: 1.66 Cups Panko Breadcrumbs 2 Tablespoons Unsalted Butter 1.5 Teaspoon Salt 1 Teaspoon Freshly Ground Black Pepper 4 Skinless & Boneless Chicken Breasts 8 Thin Slices Of Prosciutto 1 Cup Fontina Cheese 1 Teaspoon Thyme 0.5 Cup All-Purpose Flour 2 Large Eggs 1 Tablespoon Dijon Mustard 3 Tablespoons Extra-Virgin Olive Oil 1 Tablespoon Parsley 1 Lemon Preheat your oven to 400 degrees. Mix panko with melted butter, a teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Spread the mixture on a rimmed baking sheet. Bake for seven minutes in the oven until it turns golden brown. Use a small and sharp knife to cut a large pocket on one side of each chicken breast. Wrap the chicken breasts in a plastic sheet and pound into the half-inch of thickness. Season the chicken breasts with 1/2 teaspoon salt and pepper. Fill each pocket with prosciutto, 1/4 teaspoon thyme and 1/4 cup cheese. Wrap the chicken in a plastic wrap and refrigerate for 20 minutes. Keep flour, eggs and baked panko in 3 separate bowls. Add a pinch of salt and pepper to the flour for seasoning. Add mustard and a pinch of salt to the eggs and whisk well. Coat the chicken breast with flour and shake off the excess. Dip the coated chicken in eggs and then coat with toasted panko. Heat oil in a large skillet over medium-high heat. Add coated chicken to the skillet. Let cook for four to five minutes per side. Transfer the chicken to a greased baking sheet and bake for 15 minutes. Cover the chicken with foil and let it stay for five minutes. Remove the foil and garnish the chicken with parsley and lemon wedges.

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