Chicken Cordon Bleu - Upgraded
Prep time
Cook time
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This Chicken Cordon Bleu just got a SERIOUS upgrade! I used a much higher grade of meat than ham, and a much tastier cheese than swiss. It's SO much better!
Serves: 4
  • 2 Kirkwood boneless skinless chicken breasts
  • 8 slices of Specially Selected Prosciutto
  • 8 thin slices of Specially Selected Gruyere Cheese
  • 2 eggs, beaten with 1/2 cup water
  • 1/2 cup Baker's Corner all-purpose flour
  • 1 cup Chef's Cupboard breadcrumbs
  • 1/4 cup Carlini oil for frying
  1. Pre-heat oven to 350.
  2. Butterfly each chicken breast in half.
  3. Cover with plastic wrap, and pound each chicken breast half until it's very thin (about 1/4 inch).
  4. Top each piece of chicken with 1 slice of prosciutto, followed by 2 slices of cheese, and then another slice of prosciutto.
  5. Roll up each chicken breast half.
  6. Drench the rolled up chicken in flour and shake off the excess.
  7. Dip the rolled up chicken in the egg, and then generously coat in breadcrumbs.
  8. Heat oil over medium.
  9. Once it's hot, place the chicken in the pan. Cook each side of the chicken for about a minute, just long enough to brown the breadcrumb crust.
  10. Place in a glass baking dish and bake for 30 minutes at 350, or until the chicken is no longer pink.
Recipe by Lauren Greutman at