Spicy Chicken Cordon Bleu with a Twist

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 4
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If you love classic Chicken Cordon Bleu but crave a kick of heat, this Spicy Chicken Cordon Bleu with a Twist is just what you need. With pepper jack cheese and a hint of cayenne, this dish combines sophistication with a touch of spice, perfect for adventurous taste buds.

Ingredients for Spicy Chicken Cordon Bleu with a Twist

Boneless skinless chicken breasts are the perfect canvas for holding all the flavors inside, staying juicy while cooking. Pepper jack cheese brings a spicy, creamy element to the dish. Prosciutto adds a layer of savory umami and keeps the cheese from oozing out. The combination of flour, smoked paprika, and cayenne pepper in the coating balances spice with a smoky depth. Finally, panko breadcrumbs create a crispy exterior that contrasts beautifully with the tender chicken.

Tips & Tricks

  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for perfect doneness.
  • If the cheese begins to ooze out during baking, simply tuck it back in with a spoon.
  • Let the chicken rest for a few minutes after baking to keep it juicy when slicing.

Serving Suggestions

Pair this spicy delight with a simple arugula salad tossed with lemon vinaigrette to balance the heat. For something heartier, serve alongside garlic mashed potatoes or roasted vegetables for a complete meal.

Frequently Asked Questions

Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a much crispier texture, which is highly recommended.
Is there a non-spicy cheese alternative?
Sure! You can use Swiss cheese for a milder flavor.
Can I make this dish ahead of time?
You can prepare and stuff the chicken in advance, but bread and cook it just before serving for the best texture.

Spicy Chicken Cordon Bleu with a Twist Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's ready to go once you've finished searing the chicken. Take each chicken breast and, with a sharp knife, carefully create a pocket by cutting horizontally through the thickest part. Be gentle, and don't cut all the way through. You want to make a nice little pocket for your fillings.

Next, stuff each pocket with a slice of pepper jack cheese and two slices of prosciutto. This combination will melt together, giving you a gooey, savory core. Now, in a shallow bowl, mix your flour with smoked paprika, cayenne pepper, and a touch of salt and pepper. This mixture will provide an initial coating that helps the egg and breadcrumbs stick.

Dip each stuffed chicken breast in the flour mixture, making sure it's well-coated, then into the beaten eggs, and finally roll them in the panko breadcrumbs until fully covered. This triple-dip process ensures a crunchy, flavorful crust.

Heat olive oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the pan, searing each side to a golden brown, about 3-4 minutes per side. Once browned, transfer the chicken to a baking dish and pop it in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. This step ensures the chicken is fully cooked without losing its juiciness.

Finally, before serving, sprinkle some fresh parsley over the top for a burst of color and a hint of freshness.

Why You'll Love This Recipe

  • Peppery, cheesy goodness packed inside perfectly cooked chicken.
  • Easy enough for a weeknight dinner but impressive for guests.
  • Crispy coating with a hint of smokiness from the paprika.
  • A modern twist on a beloved classic, adding some heat to your meal.

Ingredients

4 boneless skinless chicken breasts
4 oz spicy pepper jack cheese, sliced
8 slices prosciutto
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 tbsp smoked paprika
1 tsp cayenne pepper
Salt and pepper, to taste
1/4 cup olive oil
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, ensuring not to slice through completely.
3. Stuff each pocket with a slice of pepper jack cheese and two slices of prosciutto.
4. In a shallow bowl, mix flour with smoked paprika, cayenne pepper, salt, and pepper.
5. Dip each stuffed chicken breast into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs.
6. Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts until golden brown on each side, about 3-4 minutes.
7. Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and juices run clear.
8. Garnish with chopped parsley before serving.

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