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or- Chicken Cordon Blu (Italian Style)

I wanted chicken Cordon bleu one night for dinner but I did not want to go to the store to purchase Ham or Swiss cheese. This recipe arose from what I had lying around that could be substituted in a pinch. I have been using hazelnut & almond meal in place of bread crumbs for years now. It just seems more healthy to me. I must warn you though, because this recipe not only lacks an egg wash, but is baked, not fried in a lot of fat, the crust will be very delicate but I personally prefer a thinner crust.


  • 4 boneless skinless chicken breasts
  • 4 Slices of Provolone (Whole slices; folded in half to make a half -moon)
  • 8 slices of Prosciutto di Parma
  • Olive oil for rubbing + more for drizzling over filling
  • Salt & pepper to taste
  • 1 cup Hazelnut Meal or Substitute Italian Bread crumbs


  • Place the chicken breast in a zip lock freezer bag, remove as much air as possible; and then pound the chicken breast with a flat mallet.
  • If you are feeling extremely industrious, you can butterfly the breasts as well.
  • Drizzle olive oil over what will be the inside of the chicken.
  • Wrap the provolone with 2 slices of prosciutto and lay in the middle of the oiled chicken breast.
  • Fold the leading edge over the prosciutto and provolone.
  • Continue to roll the chicken breasts up while tucking in the sides to completely envelop the filling.
  • Rub the outside of the chicken with olive oil; salt and pepper chicken, then roll in hazelnut meal.
  • Place a cooling rack on a rimmed baking sheet.
  • Evenly space chicken on rack and bake in a 350 degree oven until G B & D (Golden Brown & Delicious); somewhere between 20 and 25 minutes –If you have a temp probe, the internal temperature should be 158 degrees.
  • Once removed from the oven it will carry over the heat and reach between 163 and 168.
  • Serve with Lemon Risotto.

Categories: Dinner  Main Dish  Poultry 
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