Elevate Your Chicken Dinner Game with This Savory Twist
A Fresh Take on a Classic Recipe
Imagine a juicy chicken breast stuffed with salty prosciutto and nutty Gruyère cheese, coated in a flavorful Dijon mustard and crispy panko breadcrumbs, and baked to perfection. This innovative spin on the classic chicken cordon bleu recipe is sure to impress your family and friends.
Key Ingredients
- 1 cup panko breadcrumbs
- 2 tablespoons plus 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 (10-ounce) boneless, skinless chicken breasts
- 8 thin slices prosciutto (about 3 ounces)
- 4 ounces Gruyère cheese, thinly sliced into 3-by-1-inch planks
- 8 toothpicks
Preparation Made Easy
Heat your oven to 375°F and prepare a baking sheet with aluminum foil. In two separate dishes, mix together panko and olive oil, and Dijon mustard and olive oil. Set them aside.
Assemble the Chicken Cylinders
Cut each chicken breast in half horizontally and pound them to an even 1/4-inch thickness. Season both sides with salt and pepper. Place a piece of prosciutto on top of the chicken, followed by a second piece perpendicular to create a cross pattern. Add a quarter of the cheese and fold the prosciutto over to enclose it. Roll the chicken tightly into a cylinder and secure with toothpicks. Repeat with the remaining ingredients.
Breading and Baking
Dip each chicken cylinder in the Dijon mixture, then coat in panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on the prepared baking sheet, leaving space between each cylinder. Bake for 45 minutes, or until the cheese is melted and the chicken is cooked through. Remove the toothpicks and serve hot with a tangy salad.
Yield and Cooking Time
This recipe yields 4 servings and takes approximately 1 hour and 45 minutes to complete. With its ease of preparation and impressive presentation, it’s perfect for a weeknight dinner or special occasion.
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