Chicken Cordon Bleu is one of those classic French dishes that’s perfect for a dinner party. Using just a few simple ingredients, it’s also affordable to make. I prepare my chicken cordon bleu recipe with boneless chicken breast halves, proscuitto (you can also use ham), and gruyere cheese slices. We're leaving out the bread crumbs so it's Keto friendly!
Thaw chicken and pat dry. Cover with plastic wrap and pound each chicken breast so it doubles in size and is an even thickness. Season with salt and pepper on both sides.
Layer each piece of chicken with 3 slices of prosciutto and 3 slices of cheese. Roll up each roulade.
Traditional Instructions
Sear each piece of chicken in a buttered pan, then bake at 375 F for 25-30 minutes. Proceed with the finishing step.
Sous Vide Instructions
Seal each roulade in a Sous Vide plastic wrap. Place in a 146 F water bath for 2-6 hours. Remove chicken from pouches, and proceed with the finishing step.
Finish the Cordon Bleu
In a saucepan, sear chicken in 1 tablespoon olive oil and 2 tablespoons butter until just browned on both sides.
Remove chicken and add 2 tablespoons chopped fresh rosemary and another 1 tablespoon butter.
Cut up chicken roulades and serve, spooning a bit of the rosemary butter on top.