Baked Chicken Cordon Bleu - Easy & Elegant - That Skinny Chick Can Bake (2024)

Ingredients

• 4 Boneless, Skinless Chicken Breast Halves
• 4 slices Prosciutto
• 4 ounces shredded Gruyere Cheese
• Kosher Salt and Freshly Ground Black Pepper, to taste
• 4 tablespoons Butter
• 5 ounce package of Seasoned Croutons, crushed (use food processor)
• ¼ cup grated Parmigiano Reggiano
• ½ teaspoon Dried Thyme

Instructions

1. Place the chicken in a heavy-duty Ziploc bag or between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound them into thin cutlets.
2. Place each chicken cutlet on a piece of plastic wrap.
3. Then, place a slice of Prosciutto, followed by about a quarter of the cheese on each piece of chicken.
4. Using the plastic wrap, tightly roll up the chicken from one short end to the other short end, then twist the extra plastic wrap to tighten the rolls.
5. Refrigerate for at 30-60 minutes.
6. Preheat the oven to 400°
7. Combine the crouton crumbs, Parmesan, and thyme in a pie plate (or another shallow dish).
8. Gently melt the butter in another pie plate using your microwave. Cover with plastic to avoid splatter.
9. Dip each chicken roll in the butter, season lightly with salt and pepper if desired, then roll in the crumbs. Place on a baking sheet.
10. Bake for about 30 minutes or until chicken is 165° internally.

Notes

Recommended Products

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  Meat Mallet

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  Thermapen Instant Read Thermometer

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