Ingredients:

  • 4 (approx. 180–200 g each) Boneless, skinless chicken breasts
  • 4 slices (approx. 60 g total) High-quality smoked ham or prosciutto (thinly sliced)
  • 4 slices (approx. 90 g total) Gruyère or good quality Swiss cheese
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (2.5 ml) Fine sea salt
  • 1/4 tsp (1.25 ml) Freshly ground black pepper
  • 1/2 cup (60 g) All-purpose flour
  • 2 Large eggs, lightly beaten
  • 1 1/2 cups (100 g) Panko breadcrumbs (Japanese style)
  • 2 Tbsp (30 ml) Neutral cooking oil OR 2 Tbsp (30 g) Unsalted butter, melted
  • 1/2 tsp (2.5 ml) Dried thyme or Italian seasoning (optional)

Instructions:

  1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound gently to a uniform 1/4 inch (6 mm) thickness.
  2. Season: Lightly season both sides of the pounded chicken with salt, pepper, and a very light smear of Dijon mustard.
  3. Assemble the Filling: Lay one slice of ham/prosciutto over the pounded chicken. Place the Gruyère slice on top of the ham. (Tip: Fold the cheese tightly in the centre to prevent immediate leakage.)
  4. Roll Tightly: Starting from the narrow end, roll the chicken breast tightly, tucking the sides in as you go.
  5. Secure: If necessary, secure the seam and ends with kitchen twine or wooden skewers.
  6. Chill (Crucial Step): Place the rolled chicken pieces (seam-side down) on a plate and chill in the refrigerator for 30 minutes. This allows the rolls to firm up and hold their shape during baking.
  7. Set Up the Breading Station: Place flour in the first dish, beaten eggs in the second, and Panko mixed with dried herbs in the third.
  8. Dredge: Take one chilled roll and coat it completely in the flour, shaking off the excess.
  9. Dip: Dip the floured roll into the egg mixture, ensuring it is fully coated. Let the excess egg drip off.
  10. Coat: Press the roll firmly into the Panko mixture until every surface is covered. Ensure the breadcrumbs adhere well, especially around the seams.
  11. Preheat: Preheat the oven to 400°F (200°C). Place the breaded rolls on a prepared baking sheet.
  12. Bake: Drizzle the melted butter or spray the tops generously with oil spray. Bake for 25–30 minutes, flipping the rolls halfway through, until the coating is golden brown and crispy.
  13. Check Temperature and Rest: Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and allow the Cordon Bleu to rest for 5 minutes before serving (remove any twine or skewers).