Chicken Cordon Bleu is a classic dish with a delightful twist in this recipe. By adding a spinach artichoke filling, we're elevating the flavors while keeping the essence of the beloved original. It's perfect for a special dinner or just a weeknight treat when you want to impress yourself or others.
Chicken breasts are the base of this dish, providing a lean protein that's easy to work with and absorbs flavors beautifully. The prosciutto brings a salty, savory layer that contrasts wonderfully with the creamy filling. For the filling, we use cream cheese for its smooth, rich texture, combined with artichoke hearts and spinach to add freshness and a hint of earthiness. Mozzarella cheese melts to a gooey perfection, binding everything together inside the chicken. The coating involves flour, eggs, and a mixture of breadcrumbs and Parmesan cheese for a crispy, flavorful crust. A touch of salt, black pepper, garlic powder, and onion powder enhances the overall taste, while olive oil helps achieve a golden brown sear.
This dish pairs beautifully with a simple green salad or some roasted vegetables like asparagus or Brussels sprouts. A side of creamy mashed potatoes or a light risotto can also complement the flavors without overwhelming them.
Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready when you're done searing the chicken. Next, take your chicken breasts and give them a good pounding to about 1/4 inch thickness. This not only makes them easier to roll but also ensures even cooking.
In a mixing bowl, combine cream cheese, chopped artichoke hearts, and spinach. Mix them until well blended. Spread this mixture evenly over each chicken breast, going right up to the edges to maximize flavor in every bite.
Layer two slices of prosciutto on each breast, followed by a sprinkle of mozzarella cheese. Roll up each breast tightly and secure the ends with toothpicks to keep everything in place.
Set up a dredging station with three bowls: one for flour, another for beaten eggs, and a third for breadcrumbs mixed with Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Coat each chicken roll in flour, dip it in the egg, and then roll it in the breadcrumb mixture.
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until they are golden brown. This helps seal in the juices and adds a lovely crust.
Transfer the skillet to your preheated oven and bake for 25-30 minutes. You're looking for the chicken to be cooked through and the cheese to be bubbly and melted. Let the chicken rest for about five minutes before serving; this helps the juices redistribute and makes slicing easier.
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