Poulet Cordon Bleu Recipe
Breadcrumb encrusted chicken breast stuffed with ham & cheese served with green beans.
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Ingredients
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Chicken Preparation
Vegetable Side
Method
Chicken Preparation
- 1
Prepare Chicken Breasts
Preheat your oven to 375°F (190°C). Take each chicken breast and place it between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/2 inch thick.
- 2
Stuff the Chicken
Lay one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Carefully roll the chicken up tightly, starting from the side with the ham and cheese. Secure the ends with toothpicks if necessary.
- 3
Coat the Chicken
Set up a breading station with three shallow dishes. In the first dish, place the flour mixed with salt and pepper. In the second dish, beat the eggs. In the third dish, place the breadcrumbs. Dip each stuffed chicken roll first in the flour, then in the egg, and finally coat it with breadcrumbs, ensuring it is well-covered.
- 4
Bake the Chicken
Place the breaded chicken rolls on a baking sheet lined with parchment paper. Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy. Remove from the oven and let rest for a few minutes before slicing.
Vegetable Side
- 5
Prepare Green Beans
While the chicken is baking, rinse the green beans and trim the ends. In a saucepan, bring salted water to a boil and blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- 6