Chicken Cordon Bleu for Valentine's Day

Votes: 2

Photo of the dish: Marshall Troy

Time: 45 min.
Complexity: easily
Servings: 4

Chicken Cordon Bleu for Valentine's Day - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts
4 thin slices prosciutto
250 gr. grated Gruyère cheese
1/4 cup flour
Salt and ground black pepper
1 tbsp. panko breadcrumbs
4 sprigs thyme, leaves removed
1 clove of garlic
2 tablespoons melted butter
2 eggs
Olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, prosciutto, Gruyere cheese, panko breadcrumbs, thyme

Cooking the dish according to the recipe:

Preheat oven to 170°C.
Place the chicken breast between two pieces of plastic wrap. Using the flat side of a mallet, gently pound the fillet to a thickness of 0.5 cm. Remove the wrap and cover the chicken with 2 slices of prosciutto. Sprinkle with cheese, using a quarter of each slice. Fold the edges in and roll tightly. Repeat the process for all the rolls.

Sprinkle flour, seasoned with salt and pepper, onto a plate. In another bowl, mix together the butter, breadcrumbs, and thyme. Press the garlic through a garlic press; season with salt. In a separate bowl, beat the egg and season with salt.
Take a pinch of flour and sprinkle it over the roll, dip it first in the egg, then roll it in the breadcrumbs.

Grease a baking sheet with olive oil and place the chicken rolls on it. Bake for 20-25 minutes, until cooked through and crispy.

Recipe Cordon Bleu from Chef Bobby Flay.
Before serving, slice the roulade. Serve with side vegetables such as Brussels sprouts, country hash, and cranberry sauce.
- Recipe Brussels sprouts
- Recipe Hash dishes with poached eggs
- Recipe Spicy Cranberry Chutney
The dish is paired with white Sauvignon Blanc wine.