1.09.2012

Easier Chicken Cordon Bleu



In the past I always avoided making this recipe because typically it was too time consuming.  This recipe if fairly fast and easy and most importantly, it's yummy!  You can prepare the chicken breast ahead of time, up to the point of stuffing them.  They can be refrigerated up to 24 hours.  If you do this it's only 1/2 hour to finish at dinner time.



Recipe Source:  Adapted from a recipe by America’s Test Kitchen

8 thin slices deli-style ham
2 c shredded cheese (I use a monterey jack blend)
4 boneless, skinless, chicken breasts
salt and pepper to taste
3 large eggs
2 T dijon mustard
2 c plain Panko bread crumbs
6 T unsalted butter, melted
1 c all-purpose flour

Top each ham slice with 1/4 cup cheese and roll tightly.  Set aside.  Cut a pocket in each chicken breast by cutting along one side.  Stuff each breast with 2 ham and cheese rolls.  Use toothpicks to hold breasts together if they don't stay on their own.  

Season both sides of each breast with salt and pepper, place on a plate and cover with plastic wrap.  Place in the refrigerator for at least 20 minutes.

Preheat the oven to 400 degrees.


Beat the eggs and mustard in a shallow bowl.  In a second bowl, combine the panko crumbs and butter until the crumbs are all wet.  Place the flour in a third shallow bowl.  With each chicken breast, dip lightly in the flour, then in the egg mixture, and then dredge in the crumbs (pressing to make it adhere).  Transfer chicken to baking sheet.


Bake for 20 - 30 minutes, until golden brown and chicken registers 160 degrees.  Serve.

3 comments:

Meg said...

That just looks delicious! I'm adding this to my "things to try" list!

Betsey said...

I'm drooling. this is one of my favorite dishes.

Staci at Life At Cobble Hill Farm said...

It really is yummy!! :)