Chicken Cordon Bleu for Two

Chicken Cordon Bleu for Two

My husband and I are a cooking couple – we both enjoy spending time in the kitchen and working on a new recipe, like this recipe for chicken cordon bleu for two.  Cordon bleu is a fun recipe – it’s a combination of meat stuffed with more meat and cheese.  Since I’m pretty avidly anti-ham (it’s just a weird meat to me – too prone to weird meaty bits sneaking in), we opted to make a variation with prosciutto and Swiss cheese.

This is a perfect serving size for two people, thus the chicken cordon bleu for two recipe title.  It’s a very sexy dish for date night – with melty cheese, salty prosciutto and a crisp Panko topping.  We served it with a roasted garlic sauce (because I love, love, love roasted garlic) and some tiny roasted cauliflower heads and some sautéed kale.  And then we curled up and serial watched Deep Space Nine – it’s just how exciting we are.

The key to keeping the Swiss cheese from an excessive melt out is to carefully cut a slit from the thick part of the chicken breast into the middle.  I’ve included a picture – and no, those are not my hands.  Clay took on the bulk of the prep for this dish.


cutting-the-chicken stuffed-chicken-breast



Chicken Cordon Bleu for Two
Serves 2

2 chicken breasts
4 pieces of prosciutto
4 slices of Swiss cheese
1 egg
1 cup Panko bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 head roasted garlic, garlic cloves squeezed out and mashed (optional)
3 tablespoons parmesan cheese

Preheat the oven to 350 degrees.  Drizzle the olive oil in the bottom of a baking pan.

Cut the Swiss cheese slices into 2 inch long strips.  Put the strips together into two stacks and wrap with two slices of prosciutto each. Set aside.

Combine the Panko bread crumbs, garlic powder, salt, and Italian seasonings in a shallow bowl.  Set aside.  Break the egg in a shallow bowl and whisk until it is fluffy.  Set aside.

Cut a slit into the middle of the chicken breasts (start in the thickest part and gently move the knife back and forth until there is enough space for the cheese and prosciutto).  Once there is a large enough slit, push the prosciutto wrapped cheese into the slit.  Dredge the stuffed chicken breasts in the egg and then in the Panko bread crumb mixture and place each in the baking oiled pan.  Drizzle any egg that is left over the chicken breasts and then sprinkle any of the leftover Panko bread crumb mixture over the chicken.

Bake for 40-45 minutes or until the chicken reaches a meat thermometer temperature of 165 degrees.

In the last 10 minutes of the chicken baking, start the sauce.  Melt the butter in a small saucepan.  Whisk in the roasted garlic (if using) and then incorporate the flour a bit at a time.  Cook the flour/butter mixture for a minute.  Add the milk and continue to whisk until the sauce thickens.  Once the sauce is thickened, take the saucepan off the heat and add the parmesan cheese, whisking to incorporate.

Plate the stuffed chicken breasts and divide the sauce over the top.  Enjoy!

I’m pleased to have this recipe on the Saucy Saturdays Blog Hop linky party.  Please take a minute and check out the links to the hosts’ websites – these are some of my favorite blogs and Instagram feeds!

La Petit Chef
Mid-life Croissant
Take Two Tapas
The Flavor Blender

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