Name: Chicken Cordon Bleu with Risotto
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 pieces boneless skinless chicken breasts (about 6 ounces each); 8 slices deli ham (approx. 1 ounce per slice); 8 slices Swiss cheese or Gruyère cheese (approx. 1 ounce per slice); 1 cup all-purpose flour; 3 large eggs (beaten with a pinch of salt); 2 cups panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried thyme; to taste salt; to taste freshly ground black pepper; 1.5 cups Arborio rice; 4 cups chicken broth (kept warm in a separate saucepan); 0.5 cup dry white wine; 1 small yellow onion (finely diced); 2 cloves garlic (minced); 2 tablespoons unsalted butter (divided); 0.25 cup grated Parmesan cheese; 2 tablespoons fresh chives (chopped); Microgreens (for garnish (optional)); 3 tablespoons unsalted butter; 2 tablespoons olive oil

Description

A sophisticated yet approachable dinner that combines classic French flavors with creamy Italian risotto.

Ingredients

Scale

4 pieces boneless skinless chicken breasts (about 6 ounces each)
8 slices deli ham (approx. 1 ounce per slice)
8 slices Swiss cheese or Gruyère cheese (approx. 1 ounce per slice)
1 cup all-purpose flour
3 large eggs (beaten with a pinch of salt)
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried thyme
to taste salt
to taste freshly ground black pepper
1.5 cups Arborio rice
4 cups chicken broth (kept warm in a separate saucepan)
0.5 cup dry white wine
1 small yellow onion (finely diced)
2 cloves garlic (minced)
2 tablespoons unsalted butter (divided)
0.25 cup grated Parmesan cheese
2 tablespoons fresh chives (chopped)
Microgreens (for garnish (optional))
3 tablespoons unsalted butter
2 tablespoons olive oil

Instructions

Pound chicken breasts flat, layer with ham and cheese, and roll tightly. Secure with toothpicks.
Set up a breading station with seasoned flour, beaten eggs, and seasoned panko breadcrumbs. Coat the chicken rolls.
Pan-fry the chicken in oil and butter until golden brown and cooked through (165°F). Rest for 10 minutes.
Sauté onion and garlic, toast the rice, deglaze with wine, and gradually add warm broth while stirring until creamy.
Finish risotto with butter and Parmesan. Slice chicken and serve over the risotto with chives and microgreens.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: French, Italian

Nutrition

Serving Size: 1

Keywords: Store leftovers in the fridge for up to 3 days. Reheat risotto with a splash of broth to restore creaminess. Reheat chicken in the oven to keep the crust crisp. Do not microwave breaded chicken directly.