Monday, 23 February 2015

Herb Chicken Gordon Bleu

4 chicken breasts skinless and boneless
4 thin slices prosciutto
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Garlic salt and freshly ground black pepper
1 cup  bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons of herb butter, cut in rings
2 eggs
Extra-virgin olive oil

Herb Butter 


  • 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped 
  • 1 cup (2 sticks) unsalted butter, room temperature 
  • Mix all ingredients well and roll it in a long roll 
  • Place in glad wrap and roll and tie edges tightly place in the freezer 
  • Until needed. 
  • To use cut in small rolls and use as a feeling to any chicken dish 

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 1 slice of ham neatly over the top to cover the breast and sprinkle a quarter of the cheese over the ham and the herb butter. Tuck in the sides of the breast and roll up tight like a jellyroll and wrap chicken In to a roll.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and garlic salt, pepper. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. 

Heat some olive oil in a fry pan and lightly fry crumb chicken parcels until lightly browned take out and place in a lightly coated baking pan with olive oil and carefully transfer the crumb chicken parcels onto it. Bake for 20 to 25 minutes until browned and cooked through.