Print
Chicken Cordon Bleu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 4 chicken skinless thighs/ OR chicken breasts Veal Filet Tenderloin etc.
- Garlic Sea Salt and freshly ground black pepper
- 1 sprig fresh thyme eaves 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
Instructions
-
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 a 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.
Recipe Notes
Sauteed Brussel sprouts and cranberry side Add 1 tbsp. Olive oil in sautes pan. Saute 3 cups halved Brussel, 1/4 sliced onion, 2 minced garlic cloves, and 1 cup fresh cranberry.
Season with the salt and pepper to taste. Add 1/2 tsp of sugar and thyme, cook until Brussel sprouts look tender. You may add other ingredients and herbs.
