Chicken Cordon Bleu
Chicken breasts aren’t often on the menu at my house - as fellow carnivores know, they’re dry and tasteless by themselves. But with a few accessories like ham and cheese, they’re worthy of a spot on your grocery list. This carnivore version of chicken cordon bleu is supremely satiating and packed with nutrition. The flavor combination appeals to all ages, so it’s a great way to get kids involved in the kitchen.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
2 boneless skinless chicken breasts
4 slices Swiss cheese
4 slices prosciutto
2 cups pork panko breadcrumbs - I use Pork King Good
Salt to taste
Seasonings if desired: equal parts rosemary, garlic powder, and oregano
Directions
Preheat the oven to 350° F. Set aside pork panko breadcrumbs in a small bowl.
Flatten the chicken breasts using a meat mallet so they are thin enough to roll up into roulades.
Season the chicken with salt and other spices as desired. Place two slices of prosciutto and two slices of Swiss cheese on each breast.
Roll the chicken breasts up tightly and place in the pork panko bowl. Coat them evenly with the mixture and place on a parchment paper lined baking sheet.
Bake at 350° F for 45 minutes.
Allow the roulades to cool slightly before eating. Try dipping them in whipped butter, homemade ranch, or Stumpy’s Stupid Simple Sauce. I’d love to see your creations - tag me on Instagram!
