My partner loves chicken cordon bleu. I found this recipe on the internet somewhere, not sure where (sorry to who ever it is that created this), and decided to modify it slightly. The original called for parsley and bacon and a couple of other things I don’t remember. I ditched the parsley and substituted crispy proscuitto instead of bacon (because I had some left over from my previousy risotto recipe).  It turned out really well and I think it’s delicious. Enjoy.

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Fontina Rolled Chicken

  • 4 oz cream cheese at room temp
  • 1 cup shredded fontina cheese
  • 1/3 cup crumbled, crispy prosciutto
  • 2 green onions, chopped
  • 1 tsp+ salt
  • 1 tsp+ pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 Tbsp smoked paprika
  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • non-stick cooking spray

Directions

Preheat your oven to 375 degrees. In a medium bowl combines the cream cheese, fontina, prosciutto and green onion.

In a shallow bowl beat the eggs (a pie pan works great). In another shallow bowl, toss the bread crumbs, salt, pepper, and paprika.

Pound out the chicken until it’s about 1/4″ thick, I like to use a ziplock bag for this. Season lightly with salt and pepper on both sides. Take the cheese mixture and spread it over the chicken. Roll up the chicken from the short side and secure with toothpicks. Dip the chicken in the eggs and then into the bread crumbs.

Spray a baking dish with non-stick cooking spray and place the chicken seam side down. Drizzle the tops with the olive oil. Bake for 35 minutes or until the internal temp is 165 degrees and the tops are golden brown. Let rest for 5 minutes, remove the toothpicks, and enjoy!

 

 

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