Chicken Cordon Bleu and Zucchini Carpaccio Salad

pancetta and blue cheese

Serves 4


  • 2 boneless,skinless chicken breasts pounded thin
  • salt and pepper to taste
  • 1 cup flour
  • 2 eggs beaten mixed with 2 oz water
  • 2 cups bread crumbs
  • 6 thin slices pancetta
  • 3 oz blue cheese
  • 3 slices prosciutto
  • 3 oz smoked provolone
  • 1/4 cup canola oil for pan frying

Pound 2 large boneless, skinless chicken breasts thin as demonstrated in the video and season with . This recipe will make 2 servings of each variety. If you would like to make only one variety, simply double the cheese and meat ingredients for that recipe.

Pancetta and Blue Cheese

On a piece of wax or parchment paper, lay out the 6 slices of pancetta slightly overlapping and then place the blue cheese in the center. Fold the two sides of the pancetta towards each other and then roll the pancetta from top to bottom over the blue cheese.

*Take this pocket of meat and cheese and place it on the bottom third of the pounded chicken breast. Fold in the sides and then roll from the bottom to the top, similar to rolling a burrito. Roll all of the chicken pieces and prepare the ingredients for the bread coating.

Get 3 large bowls. Fill one with flour and season with salt and pepper. In the second bowl, beat the eggs and water. Pour bread crumbs into the third bowl. Take each stuffed chicken breast and dredge first in flour coating all sides. Next, dip the flour coated chicken in the egg wash and lastly, roll the chicken breasts in the bread crumbs. Set aside until all chicken breasts are breaded and prepare for pan frying.

Pre-heat your oven to 400 degrees.

Heat a large saute pan over medium high heat. Pour 1/4 cup canola oil into the hot pan and swirl slightly. There should be 1/4″ of oil in the pan. If you are using a larger or smaller frying pan, adjust the levels of oil accordingly.

Start pan-frying the chicken pieces seam side down. Let the pieces fry on 2-3 minutes per side. Peek every now and then to make sure that you do not over-brown the bread coating. When all of the sides of the chicken breasts are nicely browned, place the stuffed chicken breasts into the pre-heated oven to finish cooking. If you do not have an all steel or cast iron pan, place the chicken breasts on a cookie sheet before placing in the oven. Cook the breasts for 10 minutes and then pull from the oven. Let the stuffed chicken breasts rest for 5 minutes prior to serving.

Prosciutto and Smoked Provolone

On a piece of wax or parchment paper, lay out the 3 slices of prosciutto slightly overlapping lengthwise and then place the stick of smoked provolone in the center. Roll the smoked provolone in the prosciutto, folding in the sides to fully cover the provolone. Follow the directions above. See the “*”.

Zucchini Carpaccio Salad

  • 2 oz olive oil
  • 1/2 cup grape tomatoes
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh cracked pepper
  • 1 thinly sliced medium green Zucchini

Combine all ingredients in large mixing bowl. Serve alongside Stuffed Chicken Breasts.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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