Chicken Cordon Bleu has always been a favorite of mine! Everytime I make it, I feel like I’m in a fine dining restaurant! Most recipies are much too complicated, but this particular recipe is SO simple! The other great thing is the ingredients won’t break your bank! It truly has become a family favorite of ours. I love to serve it with my Rice Pilaf, but baked potatoes are yummy with it too. This is an easy meal to make for a crowd or simply for two! You’re gonna love it!
East Chicken Cordon Bleu
The Food Nanny
2 slices white or wheat bread
4 small boneless skinless chicken breasts
4 slices deli ham
6 thin slices Swiss cheese
8 tablespoons 1 stick cold butter
Tear the bread into uniform pieces and pulse in a blender to make crumbs. Set aside.
If you are using frozen chicken breasts, while they are still slightly frozen, place the breasts between sheets of wax paper or resealable plastic bags and pound with a meat mallet to 1/8-inch thickness; don't pound too thin or the breast could fall apart in rolling. If you are using fresh breasts, remove the extra fat and cut into the breast to remove the gristle. Then pound to flatten. Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper.
Preheat the oven to 350 degrees and grease a small baking dish.
Sprinkle each breast with salt. Add 1 slice of ham, 1 slice of cheese, 1 tablespoon of butter, and a sprinkling of bread crumbs. Roll up the breasts tightly and tuck in the ends. Place them seam down in the prepared baking dish. When you have all the breasts in the baking dish, top each with 1 tablespoon of the remaining butter and 1/2 slice of the remaining cheese.
Bake 40 to 50 minutes, basting occasionally. Cover the dish with foil when the chicken browns to prevent it from drying out. The chicken is done when it is tender and no longer pink. Serve immediately.