Saturday, February 7, 2009

Chicken Cordon Bleu

This is one of my husband's favorite. He especially likes it when the cheese melts and overflows on the baking dish. He uses it as a gravy/sauce for the chicken. Cordon bleu is great with my Idaho baked potatoes.
Cordon bleu has been my favorite dish since I was in college. I discovered cordon bleu in La Casita. It's a small restaurant right across DLSU-Taft. I wonder if they're still there.

Serving size: 2

2 boneless skinless chicken breasts, pounded into 1/4 inch thickness
2 teaspoons savory honey mustard
8 slices of thin sliced smoked ham
4 slices of KRAFT Milk Swiss Cheese Slices
1 egg, beaten
1/4 cup seasoned/italian dry bread crumbs

Preheat oven to 350°F.
Spread the bottom side of each breast with 1 tsp. mustard then top with 4 ham slices and 2 cheese slices. Starting at one of the short ends, tightly roll up chicken and secure the rolls with toothpicks. Dip each chicken in egg and then roll in bread crumbs until evenly coated on all sides. Place, seam-sides down, in single layer in shallow baking dish (don't forget to spray PAM on the dish before placing chickens). Bake for 50 minutes covered with a foil or until chicken is coocked through. Be sure to remove toothpicks before serving. Serve with baked potatoes and green beans. Enjoy!

Tip for pounding chicken breasts: Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.

1 comment:

  1. I have been wanting to try these but never quite got to it...gotta do it some time.

    Thanks for the recipe!