Nate's Chicken "The Don" Cordon Bleu


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Chef: Nate Jones

Serves: 3


This Recipe is from a restaurant in Durham NC called Chianti's, where I had the pleasure of working after I graduated from College. The recipe wasn't on the menu, but was a favorite of the Chef "Mohammed." The guy who owned the place was a first class jerk, who one saturday night, decided to pack the entire restaurant into a U-haul and move to Kansas without telling anyone. Last i heard he was in jail, and needless to say, that job experience was left off the resume'.


3 breast Chicken (fresh is best)
1-2 lump Fresh Wet Mozzarella Cheese
3 slice Proscuitto Ham Thin
3 slice provolone Cheese (substitute your favorite)
3-4 dash Parmesan Cheese (grated or powder)
3 whole Eggs
1 cup Flour
1/2 cup Extra Virgin Olive Oil
1 shake salt (seasoning)

Butterfly Chicken and tenderize until speadout and thin Season with salt.
with chicken open, lay slice of ham, and slice of provy on top.
Slice Fresh Moz into slivers and top.
Roll like sushi, where fresh moz is in the in the middle.
Try to get all the stuffings inside.
Flatten and skewer with toothpick.
combine eggs in bowl and dip chicken rolls into egg and then into flour.
Cook in olive oil at med-high heat, covered until golden brown and flip.
Time will be dependant on amount of stuffings and size of breast.