Chicken Cordon Bleu

4 chicken breasts
8 thin slices of prosciutto
4 ounces of Jarlsberg or your favorite Swiss cheese (Comté would be nice), sliced into 1-ounce portions
1 egg
1 tablespoon milk
1 1/2 cups bread crumbs
1 tablespoon dried thyme
1/2 tablespoon dried oregano
1/2 teaspoon kosher salt
extra virgin olive oil

Cover chicken breast in plastic wrap and pound out to about 1/4-inch thickness using the flat side of a meat mallet or whatever else you might find suitable for flattening. Be careful to apply even pressure to prevent tearing or ripping of the meat. place one slice of prosciutto along the chicken breast, leaving a border of chicken around the edge. Top with one ounce of sliced cheese, distributed evenly across the center. Cover with another slice of prosciutto. Roll the chicken breast tightly, squeezing to get it as tight as possible, and secure with toothpicks or by tying it with kitchen twine. Place covered in fridge until ready to bake.

Preheat oven to 350° F. Beat egg and 1 tablespoon of milk in a shallow dish. Mix together bread crumbs, thyme, oregano and kosher salt. Dip each chicken breast roll into the egg wash. Allow excess egg to drip off and then place into bread crumb mixture, carefully covering entire breast evenly. Place breaded chicken breast rolls into a greased baking dish. Drizzle olive oil over the top if desired for extra browning.

Bake the roulades at 350° F for 25-30 minutes until chicken is browned and cooked through. Remove from oven and cool slightly before serving. (Don’t forget to remove the strings or the toothpicks before serving!)


Makes 4 servings.