Chicken Cordon Bleu

Deconstructed Chicken Cordon Bleu with Crispy Chicken Skin

  • 80 mins
  • 11 ingredients
  • Servings 4
  • Prep 20 min
  • Cook 60 min
  • Skill Level


  • chicken thighs, skin-on(deboned) 8 pieces
  • cheese, swiss 1/2 cup
  • cheese, asiago 1/2 cup
  • heavy cream 1/2 cup
  • black pepper to taste
  • flour, all purpose 4 tbsp
  • butter, unsalted 2 tbsp
  • Prosciutto, sliced 16 slices
  • thyme 2 tbsp
  • garlic powder 2 tsp
  • salt 1tsp

This is my take on Chicken Cordon Bleu or Chicken Cordon Bleu inside out because I like the cheesy part of the Cordon Bleu as much as I like the chicken part.

crispy chicken skin


  1. Preheat oven to 400 degrees F.
  2. remove skin from chicken thighs and reserve the debonded thigh meat.
  3. cut paper to size and place paper on sheeet tray.
  4. place chicken skin and flaten out.
  5. season chicken skins with thyme, garlic, salt and pepper
  6. place a second sheet of parchment paper on top of the skin and next place a weigthed sheet on top of that to help the skin to stay flat.
  7. cook until crispy about 20-30 minutes, remove and cool on a paper towel.

chicken wrapped in Prosciutto


  1. Preheat oven to 400 degrees F.
  2. roll each chicken thighs meat and wrap with prosciutto slices about 3 or 4 slices pre chicken thigh .
  3. place wrapped chicken thighs seem side down on sheet pan
  4. bake for about 40 to 60 minutes until internal temperature reachs 165 degrees F

chesse sauce


  1. set medium size sauce pan on medium low.
  2. melt butter and add in flour and cook till very light brown
  3. add in heavy cream and slowly stir in cheeses
  4. add in hot sauce and Nutmeg and mustard
  5. add black pepper to taste



  1. sauce plate with cheese sauce
  2. cut thigh rolls in half and arange to expose chicken inside of the prosciutto wrapping
  3. add chicken skin to plate for height and crunch
  4. garish with greens or oropped parsley
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