Saturday, July 02, 2005

Chicken Cordon Bleu

Chicken Cordon Bleu(Adapted from CL)

1/4 cup chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup panko breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 6-ounce skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 slices prosciutto
1/4 cup shredded mozzarella cheese

Preheat oven to 350

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 for 25-30 minutes or until juices run clear and tops are golden.


  1. I am going to try to make this dish on weekend. But I plan to deep fry it since my oven is broken :(.

    I think I should lightly fry the chicken first on butter before deep frying it with bread crumbs to ensure that the chicken is cooked properly. What do you think?

    I also plan to just create a pocket in the middle of the breast and insert the cheese and ham there instead of rolling the chicken. ;)

  2. I think you could do it either way if you want! Let me know how it works out Cherry!