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