Back to Emeril’s Chicken Cordon Bleu All Reviews for Emeril’s Chicken Cordon Bleu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 4 5035_110409_chicken.jpg

Ingredients Ingredient Checklist 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 6 ounces sliced Swiss cheese (4 to 6 slices) 4 ounces thinly sliced prosciutto or Black Forest ham 1 cup all-purpose flour 1 tablespoon plus 2 teaspoons Emeril’s Original Essence or Creole Seasoning 2 large eggs 2 tablespoons milk 1 cup fine unseasoned dried breadcrumbs 3 tablespoons olive oil

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 40 mins Servings: 4 5035_110409_chicken.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 4

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 4

4

5035_110409_chicken.jpg

5035_110409_chicken.jpg

Ingredients

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 6 ounces sliced Swiss cheese (4 to 6 slices) 4 ounces thinly sliced prosciutto or Black Forest ham 1 cup all-purpose flour 1 tablespoon plus 2 teaspoons Emeril’s Original Essence or Creole Seasoning 2 large eggs 2 tablespoons milk 1 cup fine unseasoned dried breadcrumbs 3 tablespoons olive oil

Directions

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.

Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a “sandwich.”

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place breadcrumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken “sandwich” in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken “sandwiches.”

Heat olive oil in a large skillet over medium-high heat. Place chicken “sandwiches” in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.

Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

Reviews (4)

 Add Rating & Review     142 Ratings   5 star values:        24    4 star values:        15    3 star values:        62    2 star values:        29    1 star values:        12

Reviews (4)

Add Rating & Review     142 Ratings   5 star values:        24    4 star values:        15    3 star values:        62    2 star values:        29    1 star values:        12

Add Rating & Review

142 Ratings 5 star values: 24 4 star values: 15 3 star values: 62 2 star values: 29 1 star values: 12

142 Ratings 5 star values: 24 4 star values: 15 3 star values: 62 2 star values: 29 1 star values: 12

142 Ratings 5 star values: 24 4 star values: 15 3 star values: 62 2 star values: 29 1 star values: 12

  • 5 star values: 24 4 star values: 15 3 star values: 62 2 star values: 29 1 star values: 12

    Martha Stewart Member     Rating: 1 stars       10/22/2018   I did exactly what the instructions said and I was happy with the breading but the timing in the oven ugh I had to add ten min I’ll never use Martha again, I love love love Gordon Ramsey recipes, things come out just like they should sorry Martha my meat thermometer died the other day so ur recipe almost made me feed my family raw chicken😢  

Martha Stewart Member     Rating: Unrated       07/02/2010   I made this twice, and it was quite good. However, the chicken breasts I used were a little too thick, so I couldn't taste much of the cheese or prosciutto, so I suggest you use thinner chicken breasts. Also, I had a hard time getting the breading to stay on, even though it was delicious.  

Martha Stewart Member     Rating: Unrated       06/29/2010   This was quite easy to make and very good. I added some corn meal into the flour mixture to give it more crunch in the end, and that really worked. The size is quite large, each piece was enough for 2. I would make it again.  

Martha Stewart Member     Rating: Unrated       03/24/2010   I made this and it is a lot better than the frozen one I'm use to. Pretty easy to make too.

    Martha Stewart Member

    Rating: 1 stars 10/22/2018

I did exactly what the instructions said and I was happy with the breading but the timing in the oven ugh I had to add ten min I’ll never use Martha again, I love love love Gordon Ramsey recipes, things come out just like they should sorry Martha my meat thermometer died the other day so ur recipe almost made me feed my family raw chicken😢

Rating: 1 stars

Rating: Unrated 07/02/2010

I made this twice, and it was quite good. However, the chicken breasts I used were a little too thick, so I couldn’t taste much of the cheese or prosciutto, so I suggest you use thinner chicken breasts. Also, I had a hard time getting the breading to stay on, even though it was delicious.

Rating: Unrated

Rating: Unrated 06/29/2010

This was quite easy to make and very good. I added some corn meal into the flour mixture to give it more crunch in the end, and that really worked. The size is quite large, each piece was enough for 2. I would make it again.

Rating: Unrated 03/24/2010

I made this and it is a lot better than the frozen one I’m use to. Pretty easy to make too.

All Reviews for Emeril’s Chicken Cordon Bleu

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Emeril’s Chicken Cordon Bleu

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest