Chicken Cordon Bleu Recipe
It’s one of those dishes that look complicated, but it’s very simple to make. I would say it is perfect for the holiday table. Even though it’s usually fillets such as chicken breast, veal or similar is used to make these roulades, I choose to make it with chicken thighs because it’s inexpensive. Besides, I used prosciutto and Gouda cheese, which is not that cheap however you can replace it with smoked ham and pair it with other cheeses. I served it with sauteed Brussel sprouts and cranberry side, and whole wheat Irish Soda bread.
This year I’ve been blessed, and I am thankful to have an amazing support system from my family, friends and you, my readers.
Lot of things changed this year for me on a personal side as well as a business one, and I hope next year will be even better.
Take a little time, be grateful for each moment that you spend with your loved ones, smile, laugh, sing even if you are the worst singer and don’t take anything or anyone for granted. Life is beautiful, just put your phones down, look at the sky, take a deep breath and learn to appreciate what you have.
Chicken Cordon Bleu
Serves 4 | Total time: 40 minutes
prep time: 15 min. | Cook time: 20-25 min.
- 4 chicken skinless thighs/ OR chicken breasts, Veal Filet Tenderloin etc.
- Garlic, Sea Salt and freshly ground black pepper
- 1 sprig fresh thyme, leaves only
- 4 thin slices prosciutto di Parma
- Smoked Gouda (1 slice per roulade, but you can add more)
- 1/4 cup all-purpose flour
- 2 eggs
- 1 1/2 cup panko bread crumbs
- Cut excess fat off chicken thighs, flattened and hit a few times with Meat Tenderizer/hammer, then add a pinch of salt, pepper and thyme (or any other herb)
- Place 1 slice of prosciutto, then place cheese on the inside of the chicken thighs. Roll it and pin with the toothpick or similar. Smoked Gouda cheese compliments prosciutto and chicken very well. You can use any cheese that you like or have such as Swiss or Gruyère for example.
- Add a pinch of sea salt. No need for much salt because breadcrumbs are seasoned as well as flour.
- Season the flour with few pinches of salt and ground black pepper. Dredge chicken roulades in flour. Dip roulades in the egg. Coat chicken lightly with seasoned panko bread crumbs.
- Preheat oven at 400F and transfer the roulades onto nonstick baking sheet/or use permanent paper, alum foil etc. Bake for 20 to 25 minutes until browned and cooked through.
- Let them cool down for a few minutes before cutting into pinwheels.