45-Minute Chicken Cordon Bleu
Serving Size / Yield
- 4 boneless skinless chicken breasts
- 4 thin slices prosciutto (or ham if you don't have any)
- 1/2 lb. Gruyere, shredded
- 1/4 C. flour
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 C. panko
- 1 Tbs. thyme, chopped
- 1 clove garlic, minced
- 2 Tbs. butter, melted
- 2 eggs
- 1/8 in. olive oil
Preheat the oven to 350 degrees.
Lay the chicken between two pieces of plastic wrap and pound lightly until it becomes 1/4 inch thick.
Once the chicken breasts have been pounded, remove the plastic wrap and place a slice of prosciutto on top. Sprinkle 1/4 of the cheese on top. Tuck in the sides, and roll. Wrap in plastic wrap and squeeze tightly to seal, and twist the ends. Repeat with the remaining chicken.
Heat the oil in a large Dutch oven over medium heat.
Season the flour with salt and pepper in a wide and shallow bowl. In a second bowl, mix the bread crumbs with the thyme, garlic, salt, pepper, and melted butter. Beat the eggs in another bowl.
Remove the plastic from the chicken breasts. Dust with flour, dip in the egg, and coat in the breadcrumbs.
By this time, the oil should be glistening and almost smoking. Quickly sear the chicken in the Dutch oven for 2-3 minutes per side until browned and then bake in the oven for 20 minutes, or until the internal temperature has reached 165 degrees.
Cut into pinwheels for an appetizer or serve whole for a main course.