Ultimate Chicken Cordon Bleu - Tyler Florence

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 4 slices prosciutto di parma
• 1/2 lb gruyere cheese, grated
• 1/4 cup flour
• 2 eggs
• 1 cup panko breadcrumbs
• kosher salt
• ground black pepper
• 4 sprigs fresh thyme, leaves only
• 1 garlic clove, grated on a microplane
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Recipe

• 1 preheat oven to 350°f.
• 2 lay each breast between layers of plastic wrap. carefully pound chicken out to 1/4" thickness. remove top layer of plastic wrap. place a slice of prosciutto on chicken, and top with gruyere. roll chicken into a tight pinwheel using plastic to help. twist both ends of plastic wrap in opposite directions to make a tight cylinder. repeat until all 4 breasts are done. refrigerate at least 30 minutes until chicken firms up.
• 3 in a shallow dish, place flour. in a second dish, beat eggs. in a third dish, place panko. add salt and pepper to each dish and stir well. add thyme, garlic and melted butter to panko and stir well.
• 4 unwrap chicken rolls. gently roll in flour, then tap off excess. dip in egg on all sides, then roll in panko until well-coated. place rolls in large casserole dish. drizzle with olive oil. bake at 350°f for 20 minutes until golden brown. let rest 3-5 minutes. slice each roll into 4 slices before serving. serve with roasted chicken jus (see recipe elsewhere on this site).