Kicked Up Cordon Bleu

Here’s the deal, I like the idea of chicken cordon bleu, but I really don’t like the ingredients.

Ham. Really? You couldn’t make ham fancy if you tried.  I love a cured piece of pork more than anyone, but ham? Ew.  I have terrible visions of those honey baked hams with all that congealed fat hanging around the bottom.


And swiss cheese?  I realize I am probably alone on this one, but it smells like shoes.  That you walked around the block in the rain wearing.  Other cheeses? Love ’em.  Want to roll in them.

My solution? Make a cordon bleu I actually like.

Instead of the traditional ham and swiss stuffing, I went with a prosciutto and muenster.  Coated in really well seasoned bread crumbs and baked to perfection, this is much more my speed.

You could do any combination you want: brie and bacon, prosciutto and and parmesan, really the options are pretty endless.  This is just my preference here. Don’t be a slave to the ham and swiss combo.


Kicked Up Cordon Bleu

By Whitney, March 6, 2013

Kicked Up Cordon Bleu



Preheat the oven to 350.  Butterfly the chicken breast.  Season chicken breast with salt and pepper. Roll together 2 pieces of prosciutto and 1 piece of muenster cheese.  Place in the center of the chicken breast.  Roll over top piece of chicken to completely surround the prosciutto and cheese.  Roll in the panko bread crumbs which are tossed with parsley, salt and pepper. Bake for 30 minutes, until cooked through.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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