PREP TIME: 15 MINS | COOK TIME: 40 MINS
If you are like me who is a fan of putting a twist on traditional dishes, then you’ll love this amazing recipe! Flipping easy to make Cordon Bleu Stuffed Shells with Crispy Prosciutto topped with stringy Gruyere. Enjoy this deliciously filling meal with your family even on the busiest days!
9 large pasta shells
1/2 pound ground chicken
3 tbsp all-purpose flour
3 tbsp unsalted butter
1 1/4 c. whole milk
1 tbsp Dijon
1 1/2 c. Gruyere, shredded
salt and pepper to taste
4 slices prosciutto
HOW TO MAKE CORDON BLEU STUFFED SHELLS WITH CRISPY PROSCIUTTO
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Bring to a boil a large stockpot filled with water. Once boiling, add the shells and cook until slightly al dente. Make sure to stir the pasta shells so they don’t stick. When done, drain the shells and set them aside to cool.
Step 3: In the meantime, heat the olive oil in a preheated skillet over medium-high heat. Add the ground chicken, Djon, salt, and pepper in the skillet and cook in the hot oil for about 5 minutes until the chicken is no longer pink. Stir in the flour until roux forms. Slowly add in the milk, stirring continuously until the mixture has thickened. Take away from the heat, then add the ground chicken, a cup of Gruyere, salt, pepper. Stir until everything is combined.
Step 4: Using nonstick cooking spray, grease an 8 x 5-inch baking dish.
Step 5: Fill a shell with about a tbsp chicken filling. Do this until all the shells have been filled. And with the remaining half cup of Gruyere, top the shells. Then, tent the stuffed shells with foil and place them in the preheated oven. Bake for about 25 minutes. When done, remove from the oven and garnish the baked stuffed shells with some fresh chives and crispy prosciutto.
Step 6: Using nonstick cooking spray, grease a small baking sheet. On the prepared baking sheet, place the prosciutto and bake for approximately 3 to 5 minutes until crispy. When done, remove from the oven and allow the prosciutto to cool before chopping.