Baked Chicken Cordon Bleu
Baked chicken cordon bleu is rolled up with prosciutto and mozzarella, coated in breadcrumbs and baked until golden brown, melty and delicious. It’s perfect for a dinner that’s sure to impress!
Yield: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup fat-free, less-sodium chicken broth
- 1 large garlic clove, minced
- ½ cup plain breadcrumbs
- 1 tablespoon grated fresh Parmesan cheese
- 1 teaspoon paprika
- 4 (6-ounce) boneless, skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon dried oregano
- 4 thin slices prosciutto (about 2 ounces)
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a small microwave safe bowl for 45 seconds, or until melted. Stir in broth and garlic.
- In a separate low shallow bowl, combine the breadcrumbs, Parmesan cheese and paprika.
- Place each chicken breast between two pieces of wax paper or heavy plastic wrap and use a meat mallet or rolling pin to pound until ½ inch thick.
- Sprinkle the inside of the chicken lightly with salt, pepper and oregano. Top with 1 slice of prosciutto and 2 tablespoons mozzarella cheese each. Roll up each breast in a jelly-roll fashion.
- Dip each roll in the broth mixture then the breadcrumb mixture, pressing to help the breadcrumbs adhere. Place the rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture around the breasts. Sprinkle some of the extra breadcrumb mixture on top of the breasts.
- Bake at 350 for 35 minutes, or until the chicken is cooked through. Serve with the pan juices drizzled over the chicken.
Notes
Chicken breasts: These need to be pounded out for this recipe. You can place them between two pieces of wax paper or heavy duty plastic wrap and then use a meat mallet or a rolling pin to pound out from the middle to the edges, until they are in an even, ½-inch thick surface.
Prosciutto: I love the flavor and salty bite this adds. You could substitute a thinly sliced ham if you prefer.
Mozzarella: This gets nice and melty in the chicken rolls, but you could also use Gruyere if you prefer.
Make ahead: You can prep the chicken rolls ahead and place in the baking dish. Cover and refrigerate for up to 1 day. When ready, remove from the fridge, preheat the oven and then dip them in the broth then breadcrumbs and bake, adding 5 minutes if needed to get the chicken cooked through.
Serving ideas: Serve with baked or mashed potatoes or steamed rice. Add a steamed or roasted vegetable, such as green beans, broccoli or asparagus. Or just serve with a side salad and some crusty bread.
Leftovers: Leftovers, once cooled, can be stored in a covered container for up to 3-4 days. Slice then reheat in a skillet or in the microwave. The breadcrumb exterior will lose its crunch but it still tastes good.
Video
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 12g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 1348mg | Fiber: 1g | Sugar: 1g
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