Buck's Baked Chicken Cordon Bleu

:  This dish? Absolute dinner winner!


  • 4 Boneless, Skinless Chicken Breasts (4-5 oz each)
  • Bald Buck Seasoning, as needed
  • 8 Slices Swiss Cheese
  • 8 Slices Prosciutto or Ham
  • 1/3 Cup All-Purpose Flour
  • Freshly Ground Black Pepper, as needed
  • 1 Cup Breadcrumbs (preferably Panko)
  • 1/4 Cup Parmesan Cheese, Grated
  • 2 tbsp Butter, Melted
  • 2 tsp Fresh Thyme Leaves
  • 2 Eggs


  • Prepare Baking Sheet: Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
  • Prepare Chicken: Butterfly each chicken breast and place between two pieces of plastic wrap. Pound evenly to 1/4-inch thickness, being careful not to tear the chicken.
  • Season and Layer: Lay each flattened chicken breast on fresh plastic wrap. Season with Bald Buck Seasoning, then layer with cheese, prosciutto or ham, and another layer of cheese.
  • Roll Chicken: Roll up the chicken breast like a burrito, using the plastic wrap to help. Wrap tightly in the plastic wrap and twist the ends to shape. Chill in the refrigerator for 1 hour.
  • Prepare Coating: Season flour with salt and pepper in a shallow dish. Combine breadcrumbs, Parmesan, melted butter, and thyme in another dish, seasoning with Bald Buck Seasoning and pepper. Whisk eggs in a third dish.
  • Coat Chicken: Unwrap chicken breasts. Coat each first with flour, then egg, and finally breadcrumb mixture. Place on the prepared baking sheet.
  • Preheat Traeger: Set Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
  • Bake Chicken: Place the baking sheet with chicken on the grill. Bake for 30-40 minutes until golden brown and cooked through.
  • Serve: Serve whole or sliced into pinwheels with a serrated knife.
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