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Gruyere and Prosciutto Chicken Cordon Bleu
Recipe Source
by the Perdue Farms Culinary Team
Gruyere and Prosciutto Chicken Cordon Bleu
Recipe Source
by the Perdue Farms Culinary Team
A new twist on a traditional chicken dish, this recipe calls for Gruyere and prosciutto in place of sliced deli ham and cheese. A rich and creamy white wine and mushroom sauce can be spooned on top of chicken or served on the side as a dipping sauce.
Recipe Quick Facts
Prep
20
Minutes
.
Cook
30
Minutes
.
Makes
3
Servings
.
Ingredients
Ingredients
- 3 Perdue Harvestland Boneless Skinless Chicken Breasts
- 1/2 cup Gruyere cheese, shredded
- 3 ounces prosciutto, shredded
- 1 tablespoon fresh thyme, chopped
- 1 egg
- 1/4 cup water
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 cup portabella mushrooms, chopped
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
Step 1
Step 1
Preheat oven to 350 F. Slice chicken horizontally without cutting all the way through to create a butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With a meat mallet, gently pound chicken breast to even out the thickness of breast.
Step 2
Step 2
Mix the prosciutto ham, Gruyere cheese and thyme together and evenly spread onto butterfly breasts. Roll each breast into a roulade and seal the seam with a tooth pick.
Step 3
Step 3
In a bowl, whip together egg and water to create an egg-wash. Place flour seasoned with black pepper on one plate and breadcrumbs on another. Carefully dredge each chicken breast first into seasoned flour, then into egg-wash and finally into breadcrumbs.
Step 4
Step 4
Heat olive oil in an ovenproof sauté pan. Place chicken breasts in pan and cook 2 minutes per side to brown. Place pan into oven and cook until each chicken breast reaches 170 F internal temperature, about 15 minutes.
Step 5
Step 5
For the sauce, heat olive oil over medium heat in a sauce pot. Add garlic and onions and sweat for 3 to 4 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the flour to form a roux. Add the white wine and the chicken broth to the pan and bring to a boil. Then, reduce to a simmer and allow sauce to thicken. Finish the sauce with the heavy cream and the chopped fresh parsley.
Step 7
Step 7
Chicken can be served whole or sliced, atop rice or pasta with a side of green vegetables, such as broccoli or asparagus. Spoon sauce over chicken or serve on the side.
The Perdue Farms Culinary Team
Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
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