Chicken Cordon Bleu is typically a breaded cutlet of veal, pork or chicken stuffed with ham or prosciutto and cheese. I made this one with prosciutto and Boursin which is a garlic cheese similar to goat cheese. Simple but juicy and delicious.
You will need:
- 2 chicken breasts- butterflied and pounded thin
- 2 slices of prosciutto
- 1 tbsp of Boursin or goat cheese
- 1/2 cup flour
- 1 egg- beaten
- 3/4 cup breadcrumbs – panko or regular
- 1 tbsp Italian seasonings
- olive oil for frying
Heat oven to 350 degrees F.
Step 1: butterfly each chicken breast by slicing through to almost cut into two pieces but stopping just before. Open the chicken up like a book then place a slice of plastic wrap over chicken and gently pound thin.
Step 2: place cheese and prosciutto on top of each breast. Fold back up and sprinkle over both sides with salt and pepper.
Step 3: dredge in flour, then dip in beaten egg.
Step 4: mix breadcrumbs with Italian seasoning and salt and pepper. Coat each piece of chicken in breadcrumbs pressing to make sure breading sticks.
Step 5: in a large pan pour in enough olive oil to come up halfway up the chicken. Heat until chicken placed in pan sizzles. Cook on both sides until browned.
Step 6: place browned chicken on a baking sheet and bake at 350 degrees F for 15 minutes to make sure chicken is cooked through.
It is moist and juicy and you will want to try it again with different combinations.