[Recipe] Chicken Cordon Bleu (with Proscuitto & Black Truffle Brie)

YOU SEE WHAT HAPPENS, LARRY? SEE WHAT HAPPENS WHEN YOU BASE YOUR MEALS OFF OF SALES AT COSTCO? Amazing things. That’s what. This delight came from thoroughly picking through the meat ‘n cheese aisles at our local warehouse and in an afterthought deciding how to best smash together the ingredients.
WHAT YOU NEED depending on how many mouths you’re feeding:
Chicken breasts, thinly sliced (1 per person)
Brie (1oz per person)
Proscuitto (2 slices per person)
1/4 cup of butter, melted
Breading of some sort 
[I used equal parts almond flour and crunched up jalapeño-dusted chicharrónes]

Preheat the oven to 375.
If the you can’t find thinly sliced chicken breasts, just buy normal ones and flatten them with a meat tenderizer. Place one slice of proscuitto on top and use the other to roll up a chunk of cheese–so when it melts it’s less likely to get everywhere.

Roll up the chicken around the stuffings and pin the edges closed with toothpicks. Melt the butter in a bowl and dip the chicken bundles in to coat them in butter. Roll them in the breading lay them out in a foiled up pan (because fuck cleaning). Bake for 40 minutes.

Don’t forget to pull out the toothpicks!

Leave a Reply

Your email address will not be published. Required fields are marked *