More Great Recipes: Condiment, Sauce | Main Dish | Poultry

Chicken Cordon Bleu

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Serves | Prep Time | Cook Time


2 (6-oz) chicken breasts, cut in half and pounded into thin scallops
8 thin slices prosciutto
8 thin slices Desoto cheese (2” x 2” x ¼”)
1 cup flour
2 eggs, slightly beaten with 2 tbsp milk
1 cup herbed bread crumbs
Oil, for sauteing
Salt and pepper
Smoked Tomato Butter Sauce, recipe follows
2 cups mashed potatoes, hot
2 tablespoons chiffonade of basil
2 tablespoons grated St. John's Cheese
Essence, recipe follows

Smoked tomato butter sauce:
4 plum tomatoes, smoked or oven dried, peeled
¼ cup melted butter
1 tbsp cream

Season each side of the chicken scallops with salt and pepper.

Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop.

Carefully dredge the chicken in flour.

Dip the chicken in the egg mixture, letting any excess drip off.

Finally, dredge the chicken in the herb crumbs, coating each side completely.

In a saute pan, heat the olive oil.

When the pan is smoking hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown.

Remove from the pan and drain on a paper-lined plate.

Season with Essence.

Spoon the smoked tomato butter sauce in the center and around the edges of the plate.

Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes.

Garnish with the basil, grated cheese, and Essence.

Smoked tomato butter sauce:

Place all ingredients in a blender and mix well.

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