This is one of those dishes that looks like it took all day to make, but really requires very little effort – Well, you do have to pound the crap out of a breast of chicken. Sure, that requires effort, but also takes out a bunch of frustration in the meantime. After making this, I was as happy as a clam! Speaking of Clam, I think this dish would go very well with a small order of New England Clam Chowder.

I strayed a little from the classic Cordon Bleu traditions. Of course, I substituted the ham or sometimes used prosciutto for bacon, as well as added a bunch of fresh herbs and brie cheese to complement the usual gruyere. It yielded quite an herbaceous delight.


8 strips Maple Leaf Bacon

4 Maple Leaf Prime Boneless Skinless Chicken Breasts

2 cloves Garlic

½ cup Smoked Gruyere shredded or 8 thin slices

½ cup Brie, chopped in pieces.

2 sprigs Fresh Thyme

4 sprigs Fresh Sage

8 sprigs Fresh Rosemary

2 Eggs

½ cup All Purpose Flour

1 cup Panko Bread Crumbs

3 tbsp Olive Oil

Salt and Pepper


1. Preheat your oven to 350F

2. Grab your 8 strips of bacon, cut it up finely, then whack it into a pan for frying.

3. Lay down your chicken breasts on the counter in between two pieces of plastic wrap to avoid contamination and the spread of bacteria.

4. Grab your meat tenderizer, or rolling pin, or frying pan, or mother-in-law’s picture. Smash your chicken to smithereens. Now, don’t hit it too hard, you don’t want to get holes in the chicken. But smash it up enough so that its roughly a ¼” thick.

5. Once you’ve flattened all four pieces, your bacon should be almost crispy. Throw in a couple cloves of diced garlic to fry in the bacon fat. Once the bacon is fragrant, reserve the bacon and garlic aside on a paper towel.

6. Assembly time:

Get your chicken, cheeses, bacon, sage, and rosemary out on a clean board.

7. Season the breast with a little salt and pepper, then add a bit of your bacon, both cheeses, about a half sprig of rosemary and about 4 whole sage leaves. Roll these up nice and tight.

8. We now need to bread our rolls. For this we need three things

  • Mix the panko crumbs with olive oil, then season with salt, pepper and the leaves from 8 sprigs of thyme.
  • Beat your two eggs with a couple tablespoons of water
  • Season your flour with a couple pinches of salt and pepper.

9. Dip your rolls of chicken first in the flour, then in the egg and finally in the panko crumbs. Place them on a greased or non-stick baking sheet. They should look something like these.

10. Bake in the oven for roughly 20-25 minutes, or until the outside has gone golden and the juices run clear on the inside.

11. Slice on the angle and serve. I had mine with a nice arugula salad with a clean Dijon vinaigrette!