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Fancy Chicken Cordon Bleu


Fancy Chicken Cordon Bleu

Fancy Chicken Cordon Bleu

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

Made With:

PERDUE® Fresh Boneless Skinless Chicken Breasts

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PREP TIME: 0min COOK TIME: 30min
Serves 3

PREP TIME: 0min COOK TIME: 30min
Serves 3

  • 590
  • 43g
  • 1490mg
  • 9g
    Sat. Fat
  • 4g
  • nutritional information


1/2 cup Gruyere cheese, shredded

3 oz. prosciutto, shredded

1 tbsp. fresh thyme, chopped

1 egg

1/4 cup water

1/4 cup flour

1 cup breadcrumbs

1/2 tsp. ground black pepper

1 tbsp. olive oil

Mushroom Sauce:

1 tbsp. olive oil

2 cloves garlic, minced

1/2 onion, chopped

1 cup portabella mushrooms, chopped

1/4 tsp. salt

1 tbsp. flour

1/4 cup white wine

1/2 cup chicken broth

2 tbsp. heavy cream

2 tbsp. fresh parsley, chopped

Step 1

Slice chicken horizontally without cutting all the way through to create a butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With a meat mallet, gently pound chicken breast to even out the thickness of breast.

Step 2

Mix the prosciutto ham, Gruyere cheese and thyme together and evenly spread onto all of the chicken breast. Roll each of the breasts up into a roulade and seal the seam with a tooth pick.

Step 3

In a bowl, whip together egg and water to create an egg-wash.

Step 4

On two separate plates, put flour and breadcrumbs. Season flour with black pepper.

Step 5

Carefully dredge each chicken breast first into seasoned flour, then into egg-wash, followed by breadcrumbs.

Step 6

Heat olive oil in an ovenproof sauté pan. Place chicken breasts in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into a 350°F oven and cook until each chicken breast reaches 170°F internal temperature, about 15 minutes.

Step 7

For the sauce, start by heating the olive oil over medium heat using a sauce pot. Sweat the garlic and onions for 3-4 minutes. Add the mushrooms and cook for another 5 minutes.

Step 8

Stir in the flour to form a roux. Add the white wine and the chicken broth to the pan and bring to a boil. Then, reduce to a simmer and allow it to thicken. Finish the sauce with the heavy cream and the chopped fresh parsley.

Step 9

To serve, the Cordon Bleu can be served whole or sliced. Place breast over rice or pasta with a green vegetable such as broccoli or asparagus with the sauce spooned over top.

Fancy Chicken Cordon Bleu Ta Da Ta Da

Fancy Chicken Cordon Bleu

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Mouth-watering goodness. Serves 3 /recipe-images/FE_Chicken_Cordon_Bleu-2_367x300_thumb.jpg /recipe-images/FE_Chicken_Cordon_Bleu-2_367x300_thumb.jpg