Chicken Cordon Bleu W Italian Accent
Bring a taste of Italy to your dinner table with this irresistible Chicken Cordon Bleu with an Italian Accent! This elegant twist on the classic dish features tender chicken breasts stuffed with savory prosciutto, creamy fresh mozzarella, and fragrant basil leaves. Coated in golden Italian-seasoned breadcrumbs with a touch of Parmesan, these chicken rolls are pan-seared to perfection, then baked to ensure a juicy, flavorful bite every time. Perfect for a special occasion or a weeknight treat, this dish promises to impress. Serve alongside a fresh Italian salad or pasta for a meal that’s as delicious as it is memorable. Packed with rich flavors and easy-to-follow steps, this recipe is your new favorite for gourmet dining at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced prosciutto
- 4 ounces Fresh mozzarella
- 8 leaves Fresh basil leaves
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs (preferably Italian seasoned)
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place a chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound it to an even 1/2-inch thickness. Repeat with the remaining chicken breasts.
Lay each chicken breast flat and season both sides with salt and black pepper.
Place one slice of prosciutto on each chicken breast, followed by a basil leaf and 1 ounce of mozzarella cheese. Tightly roll up the chicken from one end to the other, securing it with toothpicks if necessary.
Set up a breading station with three shallow bowls: one with the flour, one with eggs beaten with milk, and one with the breadcrumbs mixed with Parmesan cheese.
Dredge each chicken roll in the flour, shaking off excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, coat it in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
In a large oven-safe skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken rolls seam-side down. Cook for 2-3 minutes per side, or until golden brown all over.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
Carefully remove toothpicks from the chicken rolls, if used, before serving.
Serve hot with a side of pasta or a fresh Italian salad for a complete meal.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.8 g | ||
| Protein | 310.3 g | 621% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1281 mg | 99% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
