Chicken Cordon Bleu


This is a tasty way to prepare chicken breasts. The ham with the Dijon mustard and the Gruyere cheese really add a nice flavor to the chicken. In this instance I used a ham seasoned with rosemary which added another level of flavor. This is a great recipe to prepare in advance and then bake it when you are ready. You can hold it in the refrigerator up to 2 days prior to baking.

Ingredients: serves 4

4 small ChickenBreasts (try to find 4-5 oz. breasts, if not available then cut a larger one in half)

4 slices of Ham

4 slices of Gruyere Cheese (you may substitute any Swiss)

1 T Dijon Mustard

1 Egg White, beaten with a little water

flour for dusting

Panko bread crumbs for the chicken breasts (about 1 c)

1 T Dried Oregano (this may be omitted if you do not care for the taste or substitute with another)

1 t Coarse Salt

1 t Black Pepper

Preheat the oven to 350.

Line a tray with foil and place a rack over the foil and spray with oil. This is where you will place the breaded chicken.

Prepare the chicken by slicing an opening lengthwise in the center of the breast. You are basically making a hole in the breast, not opening it all the way. This is best done at the fatter end of the breast and use a boning knife to make the slit. You want this large enough to stuff the cheese and ham. Now, divide the mustard between the four pieces of ham. Smear each piece and lay a slice of cheese over the mustard. Roll it up into a cylinder, then put it into the chicken breast. do this with each one.

Next is the flour, egg, bread crumb dip. Season your bread crumbs with the dried oregano (if using), salt and pepper. First, roll each breast in the flour and shake off any excess. Then dip the breast into the egg and then into the bread crumb mixture, be sure to press the crumbs onto the breasts. Place each breast on the prepared rack and then spray each piece lightly with cooking spray.

If you are preparing these early then DO NOT SPRAY until you are ready to bake them in the oven.

Bake the breasts for 30 minutes at 350, rotate the tray halfway through the baking time. Be sure to check the temperature with a meat thermometer before removing from the oven. It should read 160.

Allow to rest for 10 minutes before serving.

I just steamed some broccoli to go with this, but any green vegetable would be a great accompaniment.

Enjoy!

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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