Baked Italian Chicken Cordon Bleu. Chicken Cordon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours in a baked version that helps reduce the fat too.
This Italian inspired chicken cordon bleu version is the kind of dish that I like to serve at dinner parties. This reason is simply because it can be prepared well in advance and then popped into the oven before your guests arrive.
These were large breasts and still only took about an hour to cook completely. I use a meat thermometer to test the centre. While poultry is generally well cooked at 185 degrees F, I almost always cook these to 175.
Because the centre is not chicken, but cheese, at 175 degrees F the provolone is melted perfectly while the chicken is not dried out.
I also like to serve this particular stuffed chicken breast with Roasted Tomato Jam. That link will also include another recipe for a lower fat baked version of Chicken Parmesan.
To lower the fat content even more substitute extra lean ham and low fat cheese for the filling; still an outstanding meal.
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Baked Italian Chicken Cordon Bleu. Chicken Cordon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.
- 4 large chicken breasts butterfly cut
- 6 ounces provolone cheese
- 2 cloves finely minced garlic
- 1 1/2 cups bread, cracker or cornflake crumbs
- 2 tbsp dried mixed Italian herbs
- 6 ounces thinly sliced capicola ham
- egg wash 2 eggs + 2 tbsp water whisked together
- salt and pepper to season
Butterfly cut each chicken breast by placing it on a cutting board and slicing it in half horizontally. Cut toward the longest side of the triangle shaped breast. Do not cut all the way trough. Stop about a half inch from the edge and open up the chicken breast so that it has doubled in surface area.
Lay each butterflied chicken breast flat.
Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat.
Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola.
Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap.
Flip the breast over so that the overlapped edges are on the bottom.
Mix the crumbs with the Italian herbs.
Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs.
Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an 50 to 60 minutes or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
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