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Baked Chicken Cordon Bleu

30

30

Hickory

Change up your chicken breast routine and make this classic French blue-ribbon recipe. We’re stuffing prosciutto and swiss cheese into a butterflied chicken breast, coating it in flour, eggs and breadcrumbs, then finishing it off by infusing it all with our signature wood-fired flavor.

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  • 4 (4-5 oz) boneless, skinless chicken breasts

  • Salt

  • 8 Slices Swiss cheese

  • 8 Slices prosciutto or ham

  • 1/3 Cup all-purpose flour

  • Freshly ground black pepper

  • 1 Cup breadcrumbs, preferably panko

  • 1/4 Cup Parmesan cheese, grated

  • 2 Tablespoon butter, melted

  • 2 Teaspoon fresh thyme leaves

  • 2 eggs

  • 1

    Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.

  • 2

    Butterfly each chicken breast and place between two pieces of plastic wrap.

    • 4 (4-5 oz) boneless, skinless chicken breasts

  • 3

    Evenly pound with the flat side of a meat mallet, being careful not to tear the chicken, until chicken is 1/4-inch thick.

  • 4

    Lay each chicken breast on a fresh piece of plastic wrap.

  • 5

    Season chicken with salt and lay 1 to 2 slices of cheese on each breast followed by prosciutto or ham, then 1 to 2 more slices of cheese.

    • As Needed Salt

    • 8 Slices Swiss cheese

    • 8 Slices prosciutto or ham

  • 6

    Roll the chicken breast up like you would roll a burrito. Using the bottom piece of plastic wrap as an aid, fold the bottom of the breast up about an inch, then fold in the sides. Roll tightly.

  • 7

    Wrap in the plastic wrap and tightly twist the ends to shape and compress the chicken. Repeat with the remaining chicken breasts.

  • 8

    Chill in the refrigerator for 1 hour.

  • 9

    While chicken chills, season the flour with salt and pepper and put in a shallow dish.

    • 1/3 Cup all-purpose flour

    • As Needed Salt

    • As Needed Freshly ground black pepper

  • 10

    Combine the breadcrumbs, Parmesan cheese, butter and thyme. Season with salt and pepper and put in a second shallow dish.

    • 1 Cup breadcrumbs, preferably panko

    • 1/4 Cup Parmesan cheese, grated

    • 2 Tablespoon butter, melted

    • 2 Teaspoon fresh thyme leaves

    • As Needed Salt

    • As Needed Freshly ground black pepper

  • 11

    Whisk the eggs in a separate third dish.

    • 2 eggs

  • 12

    Arrange your workspace in this order: flour, eggs, breadcrumbs. Put the prepared baking sheet next to the breadcrumbs.

  • 13

    Remove the plastic wrap from the chicken breasts. Coat each lightly with flour then dip in the egg. Finally, roll in breadcrumbs, patting them to make them adhere. Arrange on the baking sheet.

  • 14

    When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

    : 375 ˚F

  • 15

    Place the baking sheet with the chicken on the grill. Bake for 30-40 minutes, or until the coating is golden brown and the chicken is cooked through.

    : 375 ˚F

  • 16

    Serve whole or slice crosswise into pinwheels with a sharp serrated knife. Enjoy!

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