I had never even heard of Chicken Cordon Bleu, but I saw a picture of it on a food blog and I decided I had to make it. What you see below is cheese and a slice of ham wrapped tightly in a chicken breast coated in butter and breadcrumbs. Not only did this dish excite me because it was new and fun to try, but was also delicious. I cooked some pasta and made a salad to accompany the chicken. We didn't finish all of them in one night, but they tasted just as good the next day!
ingredients ~ 8 thin slices ham
8 oz. Swiss cheeses, sliced or shredded
4 boneless, skinless chicken breasts, about 2 lbs.
salt and pepper
3 cups breadcrumbs
6 Tbsp. butter, melted
recipe ~
1. Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast horizontally to create two chicken breast halves.
2. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and even (be careful not to pound so hard that the meat tears).
3. Top each piece of chicken with a slice of ham and a handful of shredded or sliced cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
4. Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day in advance.
5. Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add breadcrumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
6. Dip the chicken bundles in melted butter, and then into the breadcrumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
7. Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling).
**Add mayonnaise and mustard, or traditional chicken cordon bleu sauce if desired.
Recipe From: Tastes Better From Scratch
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