Chicken Cordon Bleu

Chicken Cordon Bleu - adapted from Rachael Ray

  • 4 chicken breasts
  • 4 slices prosciutto
  • 1 cup shredded cheese
  • A handful of chopped fresh basil
  1. Butterfly chicken and pound very thin (1/4 inch). Sprinkle with salt and pepper.
  2. Layer prosciutto, cheese and a sprinkling of basil on top.
  3. Roll up lengthwise and secure with toothpicks or baking twine. *
  4. Preheat a large pan over med-high heat. Add some oil and sear the chicken on all sides until crisp. (Do not cook through this is only to get the outside crispy)
  5. Place in a 9x13 pan and bake for 15 min at 425ºF (220ºC), or until chicken is cooked through.

Serves: 4

* When I am just making this for my family I do not bother with the toothpicks or twine. I just wrap it up and stick it in the pan seam side down first so that it sears shut.

** Slice the chicken at a sharp angle for a pretty presentation.