Blue ribbon cooking at home
This fairly labor-intensive dish is worth every minute. The combination of flavors is delicious and the creamy, crispy textures are sublime. I recommend that if you make it, go the extra mile and use prosciutto and gruyere cheese (rather than regular ham and Swiss).
I did some digging to find what I thought was the best recipe. I settled on this one because the ingredients and the techniques sounded good. My judgment was sound. Enjoy fine cuisine at home with chicken cordon bleu, without paying $30 per plate.
The French term Cordon Bleu is translated as “Blue Ribbon”. Adapted from a recipe by Tyler Florence of the Food Network.
- 4 boneless, skinless chicken breasts
- 8 thin slices prosciutto
- 1/2 pound Gruyere cheese, grated
- 1/4 cup all-purpose flour
- Kosher salt
- Freshly ground pepper
- 1 cup panko bread crumbs
- 4 springs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs, lightly beaten
- Extra virgin olive oil
Preheat oven to 350 degrees F.
One at a time, lay chickens breast between 2 pieces of plastic wrap. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll, keeping the plastic wrap on the exterior. Squeeze the log gently to seal and twist both ends of plastic wrap to form a nice, tight log. Repeat with remaining chicken. I did this earlier in the day and refrigerated chicken until ready to cook.
On a plate, season the flour with salt and pepper. Lightly season the eggs with salt and pepper and pour onto a second plate. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter and put on a third plate.
Remove the plastic wrap from chicken. Lightly dust the chicken with flour, roll in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 35 to 40 minutes until browned and cooked through. Cut into pinwheels and serve