Elevate your dinner table: gourmet chicken cordon bleu stuffed with prosciutto and oozing with flavor

Indulge in the tantalizing flavors of chicken cordon bleu, elevated with the exquisite touch of prosciutto. This classic dish takes on a new dimension with the addition of salty, savory prosciutto, creating a symphony of flavors that will tantalize your taste buds. Follow our step-by-step guide to master this culinary masterpiece.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup butter
• 1/4 cup olive oil

For the Filling:

• 1/2 cup shredded Swiss cheese
• 1/4 cup diced ham
• 1/4 cup diced prosciutto
• 1 tablespoon Dijon mustard

For the Coating:

• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 egg, beaten

Instructions

1. Prepare the Chicken:

• Butterfly the chicken breasts by slicing them horizontally almost all the way through, but not completely.
• Season the chicken with salt and pepper.

2. Make the Filling:

• Combine the Swiss cheese, ham, prosciutto, and Dijon mustard in a bowl.

3. Assemble the Cordon Bleu:

• Place a spoonful of the filling in the center of each chicken breast.
• Fold the chicken over the filling and press the edges together to seal.

4. Coat the Chicken:

• Dredge the cordon bleus in flour, then dip them in the egg, and finally coat them in the breadcrumb mixture.

5. Pan-Fry the Chicken:

• Heat the butter and olive oil in a large skillet over medium heat.
• Pan-fry the cordon bleus for 5-7 minutes per side, or until golden brown and cooked through.

6. Bake the Chicken:

• Preheat the oven to 375°F (190°C).
• Transfer the cordon bleus to a baking dish and bake for 15-20 minutes, or until heated through.

Variations

• Different Cheeses: Experiment with other types of cheese, such as Gruyère, Emmental, or Fontina.
• Other Meats: Substitute the ham with bacon, turkey, or even ground beef.
• Sauce: Serve the cordon bleu with a creamy mustard sauce or a classic béchamel.

Serving Suggestions

• Mashed Potatoes: Pair the cordon bleu with fluffy mashed potatoes for a comforting and satisfying meal.
• Roasted Vegetables: Roast a medley of vegetables, such as carrots, parsnips, and broccoli, to complement the richness of the dish.
• Salad: A fresh and crisp salad adds a light touch to the hearty cordon bleu.

Tips for Success

• Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of the cordon bleu.
• Don’t Overcook the Chicken: Check the internal temperature of the chicken to ensure it reaches 165°F (74°C) before removing it from the heat.
• Let the Cordon Bleu Rest: Allow the cordon bleu to rest for a few minutes before slicing to prevent the juices from escaping.

Health Benefits of Chicken Cordon Bleu

• Protein: Chicken is a lean source of protein, essential for building and repairing tissues.
• Calcium: Swiss cheese is a good source of calcium, which supports bone health.
• Iron: Prosciutto is a good source of iron, which helps transport oxygen throughout the body.

Culinary Significance of Chicken Cordon Bleu

Chicken cordon bleu is a classic French dish that has gained worldwide popularity. Its origins can be traced back to the 19th century, and it has become a staple of fine dining and home cooking alike. The combination of tender chicken, flavorful ham and cheese, and crispy breading makes it a crowd-pleaser.

What You Need to Learn

Q: Can I make chicken cordon bleu ahead of time?
A: Yes, you can assemble the cordon bleus a day in advance and store them in the refrigerator. When ready to cook, bring them to room temperature for 30 minutes before pan-frying or baking.

Q: How do I prevent the cordon bleu from becoming soggy?
A: Make sure to dredge the cordon bleus in flour before dipping them in the egg and breadcrumb mixture. This will create a barrier that prevents the breading from becoming soggy.

Q: What if I don’t have prosciutto?
A: You can substitute the prosciutto with bacon or diced ham. The flavor will be slightly different, but the dish will still be delicious.