Chicken Cordon Bleu Recipe | Yummly

Chicken Cordon Bleu

KITCHENAID(1)
Daniel: "the directions are horrid to say the least, but i…" Read More
20Ingredients
70Minutes
730Calories
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Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 6 boneless chicken breasts (skinless)
  • 6 slices Gruyere cheese (4" x 4", havarti or mozzarella can substitute)
  • 4 green onions (finely minced)
  • 12 slices prosciutto
  • salt
  • pepper
  • 4 eggs
  • 2 cups panko breadcrumbs
  • 6 tablespoons butter (melted)
  • 1 teaspoon olive oil
  • 2 lemons (juiced)
  • 1 tablespoon shallot (minced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry
  • 2 teaspoons champagne vinegar
  • 1 cup heavy whipping cream
  • 1 tablespoon parsley (minced)
  • kosher salt
  • pepper
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    Directions

    1. Place chicken breasts between sheets of plastic wrap. Using meat mallet, pound each chicken breast to about ¼-inch thickness. Season both sides with salt and pepper.
    2. Sprinkle about 1 teaspoon of the green onion on each breast. Top with gruyere, then 2 slices prosciutto.
    3. Starting at the point of the breast, roll it up, folding edges into center as you go along. Secure each breast with toothpicks.
    View 7 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    730Calories
    Sodium47% DV1120mg
    Fat72% DV47g
    Protein122% DV62g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories730Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol390mg130%
    Sodium1120mg47%
    Potassium1170mg33%
    Protein62g122%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars1g2%
    Vitamin A25%
    Vitamin C60%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Daniel 5 months ago
    the directions are horrid to say the least, but it did turn out good. had to use white wine vinegar cause champagne vinger is a bear to find, along with some other ingredients. if you get the gurue cheese, need to make sure its sliced real thin. the sauce is good, double it caise your going to want more or use it for dipping.

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