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Chicken Cordon Bleu

Prep Time 45 mins Cook Time 10 mins Total Time 55 mins
Servings: 8



  1. Rinse chicken and pat dry
  2. Pound chicken cutlets until about ⅛" – put aside
  3. In a separate bowl - add eggs and mix well
  4. In a separate bowl - place breadcrumbs
  5. Dip chicken into egg mixture then breadcrumbs
  6. Lay flat on protected surface
  7. Lay one slice Rosemary ham on top each chicken
  8. Cut hard provolone into 2 inch long slices about ½ inch thick (or can use sharp provolone slices)
  9. Lay 2 hard cheeses across chicken - one on each side leaving a space in the middle (or lay one slice on top of Ham)
  10. Roll up using spaghetti sticks as toothpicks to hold together
  11. Heat oil up in medium high pan
  12. When oil is hot – lay chicken rolls in pan leaving about an inch in between
  13. Turn to crisp all sides
  14. Add Chicken stock to cover bottom of pan
  15. Lower heat to medium and cover