Chicken cordon bleu recipe is one of those dishes that make my family happy. I have mentioned before how much we all love chicken. While we need a break from it once in a while, no one can take away the fact that it’s our favorite meat. Cordon bleu is one of my family’s favorite chicken recipe. And this version from My Recipes just make it harder for us to forget about it. It’s what we are looking for in a chicken recipe.
Check out what our friends from My Recipes have to say about this dish:
“Love this simple, delicious recipe. Added just a tad more bread crumbs and used fresh Parmesan instead of the parmigiano-reggiano.”
This is a pretty flexible dish. You can adjust the ingredients based on how you want the end product to taste like. My family loves a lot of cheese so I added a bit more for this recipe.
The quality of this dish will not be affected just because you want a bit of a personal touch. You will still enjoy this no matter what.
Ingredients
- 1/4 cup College Inn fat-free, less-sodium chicken broth
- 5 teaspoons Land O Lakes butter, melted
- 1 large garlic clove, minced
- 1/2 cup Progresso dry breadcrumbs
- 1 tablespoon Sargento grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon McCormick paprika
- 4 (6-ounce) Tyson skinless, boneless chicken breast halves
- 1/4 teaspoon Morton salt
- 1/4 teaspoon McCormick dried oregano
- 1/4 teaspoon Sargento freshly ground black pepper
- 4 thin Del Duca slices prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) Sargento shredded part-skim mozzarella cheese
- Pam Cooking spray
Instructions
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
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. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
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Quick Tip: You can also serve this with rice or with pasta.
Thanks again to My Recipes for this amazing recipe.
