A simple take on a French recipe that kids love to help make and eat!

Chicken Cordon BleuCHICKEN CORDON BLEU (serves 4)  Preheat oven to 375 degrees

  • 4 thin, boneless skinless chicken breasts (or 4 boneless skinless chicken breasts, pounded)
  • 4 slices of prosciutto
  • 4 slices of Gruyere or Provolone cheese
  • 1 egg
  • 4 tablespoons flour
  • 2 cups bread crumbs
  • 2 tablespoons melted butter or olive oil
  • salt for seasoning
  • kitchen twine (4  6-inch long pieces)

Lay the chicken breasts on a cutting board. Sprinkle with salt, then layer 1 breast with 1 slice of prosciutto and 1 slice of cheese. Roll the chicken breast like a jelly roll and tie with the twine. Repeat with the remaining chicken breasts.

Lightly beat the egg with a tablespoon of water. Place flour and bread crumbs on two separate plates. Cover a chicken roll in flour and then dip in the egg mixture. Then roll it in the breadcrumbs. Repeat with remaining chicken rolls.

Place the 4 breaded and floured chicken rolls in a baking dish and drizzle with melted butter or olive oil.

Bake at 375 degrees for 20 minutes or until no longer pink in the center. Remove twine with scissors.

Bon Appetit!