Chicken Cordon Bleu with Herb Butter

Discover a delightful twist on the classic Chicken Cordon Bleu with an herb-infused butter filling and a crispy panko crust – perfect for elevating weeknight dinners.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 skinless, boneless chicken breasts

4 slices of Swiss cheese

4 slices of prosciutto

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 cup unsalted butter, softened

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).

2. In a small bowl, combine the softened butter, parsley, thyme, garlic powder, salt, and pepper. Mix well to create the herb butter.

3. Cut a pocket into each chicken breast and fill with a slice of Swiss cheese, a slice of prosciutto, and a tablespoon of herb butter.

4. Dredge each stuffed chicken breast in flour, dip in beaten eggs, and coat with a mixture of panko breadcrumbs and Parmesan cheese.

5. Heat olive oil in a skillet over medium-high heat and brown the chicken breasts on each side until golden, about 3 minutes per side.

6. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until chicken is cooked through.

7. Allow to rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in a 350°F oven for 10-15 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.