Skip to main content

Chicken Cordon Bleu with Lemon Garlic Green Beans

September 18, 2013
Chicken Cordon Bleu with Lemon Garlic Green Beans
Chicken Cordon Bleu with Lemon Garlic Green Beans

Servings:
3

Ingredients

Chicken:
3 chicken breasts pounded to 1/2 inch thick
6 slices of prosciutto ham
1 cup of shredded gruyere cheese
1 cup of shredded Swiss cheese
1 cup of flour
3 egg yolks
2 tablespoons of water
1 cup of bread crumbs
1/2 cup of finely grated Parmesan cheese
1 tablespoon of dry oregano
1 tablespoon of dry thyme
1 tablespoon of dry basil
1 tablespoon of granulated garlic
1 tablespoon of onion powder
1/4 cup of olive oil
Kosher salt and fresh cracked pepper to taste

Dijon Sauce:
1 cup of heavy whipping cream
1 tablespoon of grainy mustard
1 tablespoon of dijon mustard
1 cup of yellow mustard
Kosher salt to taste

Green Beans:
1 pound of green beans
3 finely minced cloves of garlic
juice of 1/2 lemon
zest of 1 lemon
1 tablespoon of olive oil
Kosher salt and fresh cracked pepper to taste

Preparation

Once the chicken is pounded out, season the inside with salt and pepper.  Next, lay 2 slices of prosciutto ham on each chicken breast followed up with evenly spreading shredded gruyere and swiss cheese over the ham.  Roll up each chicken with prosciutto and shredded cheeses until they are tight and cover with plastic and place in the refrigerator.

In the meantime place flour, salt and pepper in a small pan.  Next whisk together egg yolks and water until combined in a pan.  Lastly mix together bread crumbs, Parmesan cheese, dry herbs, onion and garlic to establish a standard breading procedure.

Once this is set up, remove the chicken from the refrigerator and dredge in the seasoned flour followed by coating tin the egg wash and finishing in the herb bread crumbs until completely covered on all sides.

Place the breaded chicken in a hot saute pan with olive oil and cook on all sides until golden brown, about 1 minute on each side.  Finish in the oven on 375° for 10 to 12 minutes.  Once cooked, remove from the oven and pan and slice before serving.

For the sauce simply cook the heavy cream in a hot saute pan until it becomes very thick.  Finish by whisking in mustards and salt and keep warm.

In a separate large hot saute pan in 1 tablespoon of olive oil, saute the green beans for 3 to 4 minutes.  Add in garlic, lemon juice, lemon zest, salt and pepper and saute for another 1 to 2 minutes.

Serve the sliced chicken with the mustard sauce and alongside the lemon garlic green beans.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge