Kamut Cordon Bleu

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The,ancient grain medley- butter and chive, lends a whole grain twist to the traditional chicken cordon bleu. This dish is requested for all those special occasion dinners at our house.



Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray

Cook ancient grain medley as direct on package using, the chicken broth, allow to cool.

*Divide the cooked grains in half and place one half in a small bowl. Add 1/2 cup Swiss cheese to cooked grains and stir.

Cut each breast in half, making a total of 8 pieces, and cut a pocket in each chicken breast piece (taking care to not cut all the way through). Spoon approximately 2 Tbsp. of cheese, grain mixture into pocket of each chicken breast.

Wrap each stuffed chicken breast with a slice of prosciutto. Dredge each wrapped breast in seasoned flour. Heat olive oil in a large skillet. Brown all sides of the wrapped chicken breast. Browning seam side down first will help prosciutto seal.

Reserve pan drippings.

Lay each browned chicken breast, seam side down, in prepared dish.

Drizzle with a little olive oil.  Bake for 25-30 minutes or until internal temperature is 165°F.

Sprinkle remaining cheese over chicken breasts during last 5- 10 minutes of baking.


If you want to really make this an impressive dish you can make this simple but elegant sauce to spoon over the baked chicken breasts.


Reserved pan drippings

1/2 cup white cooking wine or a dry white table wine (can substitute chicken broth)

1 tsp. chicken bouillon granules

1 Tbsp. Hodgson Mill Cornstarch or Hodgson Mill NON GMO Cornstarch

1 cup heavy whipping cream

In a small bowl, stir the cornstarch and whipping cream together.

Heat the reserved pan drippings with the white wine, add bouillon. Heat to simmering. Add cornstarch mixture, stirring constantly until thickened. Serve over baked chicken breasts

 *You can use leftover ancient grains in a salad or as a side dish with any entrée.


6-8 servings Print this Recipe

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