Chicken cordon bleu

1 likes 0 comments Recipe by Deb Williams

1/4 cup chicken stock
5  teaspoons  butter, melted
1  large garlic clove, minced
1/2  cup  dry breadcrumbs
1  tablespoon  grated fresh Parmigiano-Reggiano cheese
1  teaspoon  paprika
4  (6-ounce) skinless, boneless chicken breast halves
1/4  teaspoon  salt
1/4  teaspoon  dried oregano
1/4  teaspoon  freshly ground black pepper
4  thin slices prosciutto (about 2 ounces)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Prep. Time → 30 min

Cook Time → 30 min

1. Preheat oven to 170° 

2. Make up chicken stock using one stock cube

3. Stir in butter and garlic

4. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl, set aside.

5. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin

6. Sprinkle both sides of chicken with salt, oregano, and pepper

7. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella
Roll up each breast

8. Dip each roll in chicken stock mixture, roll in breadcrumb mixture
Roll in stock and then breadcrumbs again

9. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray

10. Pour remaining stock mixture over chicken

11. Bake at 170° for 30 minutes or until juices run clear and tops are golden

main courses April 10, 2011 15:07


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Deb Williams
60 years old
Slough, United Kingdom