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Swiss Cheese and Prosciutto Chicken Cordon Bleu

Recipe Source by the Perdue Farms Culinary Team

Swiss Cheese 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 Swiss cheese and prosciutto in place of sliced deli ham and cheese. A tasty 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
2
Servings .
The link to Swiss Cheese and Prosciutto Chicken Cordon Bleu has been copied

Ingredients

Ingredients

  • 2 Perdue boneless, skinless chicken breasts
  • 1/2 cup Swiss cheese, shredded
  • 4 slices of prosciutto
  • 1 egg
  • 2 tablespoons water
  • 1/4 cup flour
  • 1 cup Italian-style breadcrumbs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon heavy cream
  • 1 tablespoon chicken broth
  • Salt and pepper, to taste

Made with Our

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Your Price

$49.99 Each
avg/ea
Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea

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 and Swiss cheese 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 salt and pepper on one plate and breadcrumbs on another. Carefully dredge each chicken breast first into 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 last four ingredients in pan and bring to a boil. Then, reduce to a simmer and allow sauce to thicken.

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.
MEET THE CHEFS