Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (about 6 oz each)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 slices Thinly Shaved Ham (or Prosciutto Cotto)
  • 4 slices Gruyère or Emmental Cheese (or 4 oz block), sliced
  • 1 tsp Dijon Mustard (Optional)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Panko Breadcrumbs
  • 4 Tbsp Unsalted Butter, melted
  • 1/2 tsp Smoked Paprika (Optional)

Instructions:

  1. Pound the Chicken: Place one chicken breast between two sheets of cling film or parchment. Using a mallet, pound the chicken evenly to about 1/4 inch (6 mm) thickness. Repeat this process for all four pieces.
  2. Season and Fill: Season both sides of the flattened chicken lightly with salt and pepper. Spread a thin layer of Dijon mustard (if using). Place one slice of ham across the centre of each piece, followed by the stick or slice of cheese near one edge of the ham.
  3. Roll Tightly: Fold the shorter sides of the chicken in first (this is key to sealing the ends), then roll the chicken tightly from the cheese-filled edge to create a neat cylinder. Secure the seam if necessary with one or two small wooden cocktail sticks.
  4. Set Up the Breading Station: Prepare three dishes: Dish 1 contains Flour (mixed with paprika, if using). Dish 2 contains Whisked Eggs. Dish 3 contains Panko mixed thoroughly with the 4 Tbsp of melted butter until all crumbs are coated.
  5. Dredge: Working one piece at a time, roll the chicken first in the flour (shaking off excess), then in the egg wash (draining excess), and finally in the buttered Panko, pressing firmly to ensure a thick, even coating.
  6. Chill: Place the coated rolls on a plate or tray and chill them in the refrigerator for a minimum of 30 minutes. This step is non-negotiable for a crisp crust and a secure shape.
  7. Preheat and Prepare: Preheat the oven to 200°C / 400°F. Place a wire rack inside a baking tray for optimal crisping.
  8. Bake: Arrange the chilled Cordon Bleu rolls on the prepared wire rack.
  9. Cook to Doneness: Bake for 25 to 30 minutes, until the exterior is deeply golden brown and shatteringly crispy.
  10. Test Temperature: Check the internal temperature using an instant-read thermometer. The chicken is safe and juicy when the temperature registers 74°C / 165°F in the thickest part.
  11. Rest and Serve: Remove from the oven and allow to rest for 5 minutes before serving. Remember to remove any cocktail sticks before plating.