Baked Chicken Cordon Bleu (Printable Version)
Tender chicken wrapped in prosciutto and Gruyère, baked until golden and topped with Parmesan cream sauce.
# Ingredients Required:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
8 slices prosciutto
03 -
225 g Gruyère cheese, shredded
04 -
60 g all-purpose flour
05 -
1 teaspoon kosher salt
06 -
½ teaspoon black pepper
07 -
2 large eggs
08 -
120 g panko breadcrumbs
09 -
2 teaspoons dried thyme
10 -
2 teaspoons garlic powder
11 -
30 g unsalted butter, melted
→ Parmesan Cream Sauce
12 -
30 g unsalted butter
13 -
2 garlic cloves, minced
14 -
15 g all-purpose flour
15 -
240 ml milk
16 -
1 tablespoon Dijon mustard
17 -
50 g freshly grated Parmesan cheese
18 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper. In three separate shallow bowls, combine flour, salt, and pepper; beat eggs; and mix breadcrumbs with thyme, garlic powder, melted butter, and seasoning.
02 -
Place one chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it reaches a thickness of 6 mm. Remove plastic wrap carefully.
03 -
Lay two slices of prosciutto over each flattened chicken breast. Evenly distribute shredded Gruyère over the prosciutto. Fold the sides of the chicken and roll tightly, securing with toothpicks if necessary.
04 -
Lightly dust the rolled chicken with seasoned flour, dip into beaten eggs, then coat thoroughly with the breadcrumb mixture. Arrange rolls on the prepared baking sheet.
05 -
Bake in the preheated oven for 35 to 40 minutes, or until the coating is golden brown and the chicken is fully cooked.
06 -
While the chicken bakes, melt butter with minced garlic over medium heat in a saucepan. Stir in flour and whisk continuously for 1 minute. Gradually whisk in milk and cook, stirring constantly, until the sauce thickens and becomes smooth, about 10 minutes.
07 -
Add Dijon mustard, grated Parmesan, salt, and black pepper to the sauce. Whisk until well combined. Serve the sauce warm over the baked chicken rolls.
# Extra Suggestions:
01 -
Pounding the chicken evenly ensures uniform cooking and tender texture.