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Chicken Cordon Bleu
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- #13569
A classic recipe made with chicken that is filled with ham and Swiss cheese.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 boneless, skinless chicken breast halves
4 teaspoons Dijon mustard
4 slices lean deli-style ham
4 slices Swiss cheese
1/2 cup all-purpose flour
salt and pepper, as desired
1 egg
1 teaspoon water
1 cup seasoned bread crumbs
peanut oil
directions
Place each piece of chicken between sheets of waxed paper and pound to an even thickness using a meat mallet or rolling pin.
Spread one teaspoon of mustard on one side of each piece of chicken. Top each with 1 ham slice and 1 cheese slice. Fold the chicken up around the filling (like an envelope), completely encasing the filling, and secure with toothpicks as needed.
Combine the flour with some salt and pepper in a shallow dish. In another shallow dish, beat the egg with the water. Place the bread crumbs in another shallow dish.
Roll each chicken piece first in the flour, coating them completely and shaking off any excess. Next coat them in the egg mixture. Lastly, roll them in the bread crumbs, pressing firmly so the crumbs adhere. Place the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
Preheat the oven to 350 degrees F. Heat 1-inch of peanut oil in a deep skillet to 350 degrees F.
Add each piece of chicken to the hot oil and cook for 2 minutes per side, or until browned. Remove to paper toweling to drain.
Arrange the chicken in a single layer in a baking dish and place in the oven. Bake at 350 degrees F for 15 minutes or until the chicken is cooked through.
nutrition data
1000 calories, 51 grams fat, 41 grams carbohydrates, 90 grams protein per serving.
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reviews & comments
June 12, 2003
This recipe was GREAT! My whole family loved it. Normally my middle daughter finds something to complain about every dinner. This time, she couldn't stop eating long enough to say anything. The chicken was juicy and the breading was fantastic. It was also very easy to do. This was definetly a keeper.