You can make a chicken dish and really look like you tried. Sometimes chicken can get a bad rap when it comes to serving it to guests; it can just seem like the easy way out. But the classic chicken cordon bleu recipe is one that’s always in style, and manageable to make. Try our recipe for it…
4 Boneless Skinless, Chicken Breast
6 Slices Prosciutto
1/4 cup Manchego Cheese
1/2 cup All-Purpose Flour
1/4 cup Egg Whites, whisked
1/2 cup Whole Wheat Panko Bread Crumbs
2 tablespoons Parmesan, grated
1 tablespoon Thyme
Preheat oven to 350 degrees Fahrenheit.
Place the chicken breasts between two pieces of plastic wrap. Pound until the chicken is 1/4″ thick. Season the chicken with salt and pepper. Place 1.5 slices prosciutto on top of the chicken breasts. Sprinkle 1 tablespoon Manchego cheese evenly over each piece of chicken. Roll the chicken breasts and press seam side down.
Set up your dredging station. Place the flour in a shallow followed by a shallow dish with whisked egg whites. The last step in the dredging process is the breadcrumbs. In a third shallow dish, mix together well the breadcrumbs, thyme, and parmesan cheese.
Dust each roll of chicken in the flour, shaking off any excess flour. Next dip into the egg white, shaking off the excess egg. Finally cover in the breadcrumbs. Press the crumbs firmly into the chicken to ensure it sticks. Place the roll of chicken, seam side down, in a greased baking dish.
Bake for 30 minutes until golden brown and chicken is finished cooking. Slice and serve with an additional sprinkle of parmesan cheese.
Photographed by Alli Shepherd.