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Backstoryor- 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.