Tyler Florence has an easy and delicious Chicken Cordon Bleu
- 4 skinless and boneless chicken breasts
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of proscuitto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, garlic, salt, pepper, and butter. The butter will help the crust brown. Beat together the eggs and water. Remove the plastic wrap. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades to the
baking pan. Bake for 20 minutes until browned and cooked through. Cut into pinwheels to make a beautiful presentation. Add this recipe to your party file.