Chicken Cordon Bleu

Friday, April 23, 2010

Chicken Cordon Bleu



What you need:

2 boneless skinless chicken breasts (or 1 per person)
Swiss cheese
ham (deli meat)
1 cup bread crumbs (may need more if using more than 2 breasts)
1 egg
tooth picks (2 per breast)

Preheat oven to 375.

Pound the chicken breasts with a meat mallet/tenderizer, using the flat side, or use a heavy pan. Keep the chicken in a freezer bag while pounding it. You want the chicken to be thin, but not too thin where it starts breaking apart.

Scramble the egg in a bowl, set aside. Spread the breadcrumbs on a plate, set next to the bowl with the egg.

Dip the flat (top) side of the chicken into the egg, and then place the egg dipped part into the breadcrumbs, so that the bread crumbs are only on the egg dipped side. Leaving the chicken on the plate, place the Swiss cheese and ham on the chicken. Roll the chicken up, using the toothpicks to hold it in place. Place the chicken on a foil lined, nonstick sprayed, cookie sheet. Repeat for each piece of chicken. Bake for 45 minutes.

Rolling the chicken gives it the appearance that it is "stuffed."

**Tip, after the chicken is pounded, if it is very large, you can cut it into two pieces and roll those up, making the meal go further.

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