SCM-Stage-poulet-cordon-bleu-recettes

Sage and Prosciutto Chicken Cordon Bleu with Emmentaler and Raclette Cheese

Impress everyone at the table with chicken cordon bleu, topped with prosciutto, sage, Emmentaler and Raclette cheese. Serve with our lemon and mustard aioli for maximum flavour!

  • Main course
  • Recipes
Preparation time Approx. 30 minutes
Cooking time Approx. 30 minutes
Total time Approx. 60 minutes

Lemon-Mustard Aioli

Makes 4 servings
Mix all ingredients together. (Makes about ¼ cup)
45 ml mayonnaise
10 ml mustard
Juice from 1 lemon
½ teaspoon thyme
Salt and pepper to taste
Cordon bleu
2 large chicken breasts 
Raclette cheese, cut into thin strips 
1 cup Emmentaler AOP cheese 
4 thin slices prosciutto 
4-6 sage leaves 
¼ cup all-purpose flour 
5 ml thyme
5 ml garlic salt
1 egg
30 g unsalted butter, melted 
1 cup panko breadcrumbs
Salt and pepper to taste 

Preparation

    1. Preheat oven to 350ºF (180°C). 
       
    2. Place a large piece of saran wrap on a cutting board. Place one of the chicken breasts on top and layer another large piece of saran wrap over top. Using a meat mallet, pound the breast to ¼ to ½ inch thick. Repeat with the other breast. 
       
    3. Remove the top plastic wrap from the chicken breasts, place 2 slices of prosciutto and 2-3 sage leaves on top of the breast. Add ½ cup Emmentaler AOP and about 4 strips of Raclette cheese to each chicken breast. 
       
    4. Roll the chicken breast tightly. Squeeze the chicken into a log with the plastic wrap. Repeat with the other chicken breast.
       
    5. Prepare the coating mixture and breadcrumbs for the chicken roulade. You will need three containers or dishes that are large enough for you to roll the chicken in. In the first container, season flour with thyme, garlic salt, and pepper. In the second container, beat the egg. In the last container, mix melted butter into panko crumbs. 
       
    6. Remove the chicken from the saran wrap, roll the chicken first in the flour mixture. Pat the chicken to remove any excess. 
       
    7. Dip the chicken into the egg, then immediately roll in the breadcrumbs. You may need to press the breadcrumbs onto each side of the chicken to ensure that it sticks well. 
       
    8. Bake for 20-25 minutes, or until chicken is 160ºF (70°C) in the centre. 
       
    9. Let cool for 5 minutes before slicing the chicken into ½ inch slices, exposing the cross-section. 
       
    10. Serve with lemon-mustard aioli. 

  2. Tips for this recipe 

    • Toast the panko crumbs at 350°F (180°C) for 3-5 minutes before using it to coat your chicken. The crumbs should be a light golden colour. The breaded chicken will turn out more even in colour and have a better crunchy texture.  
       

    • If a meat mallet isn’t on hand, use a large heavy skillet to pound the chicken breasts, or even the side of a large hammer will work.  
       

    • We use the bottom saran wrap to help roll the chicken breast tight, similar to rolling sushi. If needed, use toothpicks or butcher’s twine to be sure the chicken remains in a roll (or “roulade”).  
       

    • Serve chicken with steamed or grilled asparagus, a great pairing to the lemon-mustard aioli!