Homemade Chicken Cordon Blue

Homemade Chicken Cordon Blue

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Serves:  2

2 chicken breasts

6 slices of prosciutto wrapped in mozzarella cheese

12 crackers, finely crumbled

3/4 cup panko bread crumbs

3 tablespoons butter, melted

1/3 cup flour

1 large egg

1 tablespoon dijon mustard

1 tsp honey mustard

15 fingerling potatoes

10 button mushrooms, diced

1 tablespoon olive oil

1/2 tsp thyme, dried

1 tablespoon chopped fresh parsley for garnish

Salt and pepper 

Preheat oven to 450 degrees.  Combine panko and cracker crumbs in a dish and toss with butter.  Arrange on a baking sheet.  Bake  3-5 minutes until slightly browned.  Be careful not to burn.  Remove and allow to cool.  Pour crumbs on a plate and set aside. Reduce oven temp to 400 degrees. 

Slice a pocket in each chicken breast.  The pocket should be about 3 inches wide.  With your finger rub 1 tsp of honey mustard in each pocket.  Then stuff the chicken with the prosciutto slices.  Sprinkle chicken breast with salt and pepper.  

Pour flour in a shallow dish or flat plate.  Pour egg in another dish and beat.  Dredge the stuffed chicken breast in flour.  Move to the egg mixture and coat chicken breast.  Finally, roll chicken breast in crumb mixture.  Put chicken in a baking dish with enough room to surround with potatoes and mushrooms.  Repeat with remaining chicken breast. 

In a large bowl, toss fingerling potatoes, mushrooms, salt, pepper, olive oil, and thyme.  Pour potato mixture around chicken.  Place in oven and cook at 400 degrees for 30-40 minutes until chicken is done.  After about 10 minutes of cooking cover with foil for remainder of cooking until about five minutes at the end which you'll use to crisp up the chicken.  Chicken should read an internal temperature of 165 degrees when done. 

Enjoy!

Miss J