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Friday, March 18, 2011

Chicken Cordon Bleu

This is a more traditional Chicken Cordon Bleu recipe, as compared to my Pizza Chicken Roll-ups from before. The paprika and cayenne are totally optional, but we both like a little spice with our chicken.


While I can’t vouch for this meal’s authenticity in terms of a real cordon bleu…I know the components of the recipe, the rest was just eyeballed and estimated. In the end, I have a meal that looks like it should and tastes pretty good, and that’s what matters to me, even if it’s not 100% authentic. The chicken is moist and tender, and the saltiness of the ham and cheese really adds a depth of flavor missing from a basic baked chicken breast. The best part for me is the bread crumbs on top - slightly crunchy and totally delicious! I love that from the outside, it looks like nothing too special, but once you cut into it, the cheese starts to ooze out and the ham peeks out. Always nice to keep your dinner guests guessing!


Chicken Cordon Bleu

Ingredients
2 Chicken Breasts, pounded out to about 1/4" thick
1/2 c flour
1 tsp cayenne pepper, optional
1 tsp paprika, optional
1 egg, slighty beaten
1/2 c breadcrumbs, Italian seasoned (or add about 2 tsp each of dried basil and oregano)
4 thin slices of deli ham
2-3 slices of provolone or swiss cheese
Salt
Pepper

Directions
Pat chicken dry, and salt and pepper both sides.

Lay 1-2 slices of cheese in each chicken breast, and then add 2 slices of deli ham.

Roll chicken over the fillings and use toothpicks to keep it rolled shut.

In one bowl, mix the flour, cayenne pepper, and paprika. Have the egg in another bowl. In a third bowl, pour in your breadcrumbs.

Dredge each chicken roll in flour, tapping lightly to remove excess. Dip in egg mixture and then coat with breadcrumbs.

Put in a rimmed baking sheet (in case the cheese escapes) and bake at 350 for 30-35 minutes or until cooked through. Time will vary depending on the size and thickness of your chicken breast, so your best bet is to stab it with a knife and look at the chicken and juices to make sure it’s finished. Just go in from the bottom if you want it to still be pretty!)

3 comments:

Hopie said...

Looks pretty authentic to me. And most delicious!!

Baking Ribbons said...

I used to buy those chicken cordon bleus and chicken kievs in the plastic bags...frozen. Yours would be much better and it does not look too difficult!

Caroline said...

This was delicious, even if you do have the occasional 'cheese-blowout' (I sometimes have problems wrapping the ham and cheese in perfectly tight...) I've never had the frozen ones, mainly because they are so expensive and I like to save my moolah. These were rediculously easy, and with the leftover lunchmeat and cheese we used for the filling, I made it without even requiring a trip to the grocery store. That's my favorite kind of dinner!

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