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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.
Ingredients:
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
Directions:
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 

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.

Ingredients:

  • 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

Directions:

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 

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