An easy way to make something look fancy. And totally make ahead friendly.
Course: Main Course
4thin cut chicken breasts
1wedge brie cheesecut into 8 slices
1Cpanko bread crumbs
1 1/2tspdried basil
cooking oil spray
Preheat oven to 350°. Line a baking sheet with parchment paper or spray with cooking oil. Set aside.
On another rimmed baking sheet, combine bread crumbs and basil and spread out evenly. Lightly spray crumbs with cooking oil. Place it in the oven and bake until crumbs turn light brown, About 5-7 minutes, but keep an eye on them so they don't burn. Remove and place in medium bowl. Set aside.
If your butcher didn't pound your chicken breasts for you, place between 2 sheets of wax paper and roll and lightly pound with a rolling pin until thin enough to roll. About 1/2" at the thickest part.
Remove top layer of wax paper and lightly salt each breast.
Place 2 slices of brie cheese on top of each breast, then a slice of prosciutto on top of the cheese. Roll up breast from the short side. Put 1 or 2 toothpicks into the rolled breast to hold together. Lightly salt each rolled breast. Set aside
Melt butter in a medium size bowl. Place crumbs in another bowl.
Dip each rolled breast into the butter and then into the bread crumbs. Roll around in the crumbs until they stick all the way around. Place each breast on prepared baking sheet.
Bake Cordon Bleu in the oven for 35-45 minutes until an instant read thermometer inserted into the center of the roll reads 165°. I like to check 2 places in each breast since the filling heats at a different speed than the chicken.
Remove breasts when done and serve hot!
These are super easy to make ahead! Prepare breasts all the way through step 7, then place in the refrigerator until ready to bake. These can also be frozen the same way. Just thaw in the fridge the night before and bake the next day.