Chicken Cordon Bleu w/Roasted Chicken Jus

Dutch Iris in my backyard

Dutch Iris in my backyard

Friends are always asking me how I find the time to cook as much as I do.  First of all, when you love something, you’ll FIND the time for it!  But, thinking ahead and being prepared are crucial to streamlining your dinner.  You’ve got to have a PLAN!  A good tip I try to follow is to try only ONE NEW recipe at a time.  Get all your ingredients together and prep them (measure, chop, etc.) before you start cooking.  The last thing you want to be doing is running to your pantry when you need to be standing over the stove making sure your dish doesn’t burn!  Remember, too, to check your spices for freshness.  They don’t last forever!

Tyler Florence is one of my favorite chefs, and I’ve yet to make a recipe of his that wasn’t delicious.  He’s very consistent and never disappoints.  I recently watched him make Chicken Cordon Bleu, and, while I’ve had it before at restaurants, I’d really never thought of making it at home.  He made it look pretty easy, so I decided to give it a try.  Let me tell you, he hit this one OUT OF THE PARK!…it is definitely a KEEPER and is really “restaurant quality”.   I almost didn’t make the Roasted Chicken Jus, but OMG…I’m so glad I did!  It was PACKED with flavor, and took this dish OVER THE TOP!  The chicken is so moist and the flavors of the gruyere cheese and the proscuitto are wonderful together.  Not your standard “ham & swiss” stuffed chicken.   Some time in the refrigerator actually helps the chicken stay “rolled up” when you start the breading process, so this is a dish that can easily be prepared ahead of time up to the breading and cooking point.

Chicken Cordon Bleu w/Roasted Chicken Jus

adapted from Tyler Florence

Printable Recipe


  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • 1/2 pound Gruyere, grated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil


Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken and put in refrigerator at least an hour.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. Slice on the diagonal and drizzle with Roasted Chicken Jus.

Roasted Chicken Jus


  • 6 chicken wings
  • 1 large onion, quartered
  • 3 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 5 sprigs thyme
  • 1 head garlic, cut in 1/2
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 2 tablespoons cold unsalted butter, cut into cubes


Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.

Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle – this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.


One Response

  1. pretty picture!

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