Recipe: Chicken Cordon Bleu π
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Chicken Cordon Bleu’s
Description:
Indulge in the exquisite flavors of this classic Chicken Cordon Bleu recipe. Tender chicken breasts are filled with savory ham and gooey cheese, then baked to perfection. Serve it up with your favorite side dish for a truly delightful meal that’s sure to impress!
Ingredients:
- 4 boneless chicken breasts
- 4 slices low-fat ham
- 4 slices Swiss cheese
- 4 teaspoons Dijon mustard
- 2 eggs, beaten
- Bread crumbs
Nutrition Facts (per serving):
- Calories: 484.4
- Fat: 20.9g
- Saturated Fat: 6.7g
- Cholesterol: 200.7mg
- Sodium: 893.1mg
- Carbohydrates: 20.6g
- Fiber: 1.4g
- Sugar: 2g
- Protein: 50.4g
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat oven to 350Β°F (175Β°C). |
| 2. | Place each chicken breast between two sheets of plastic wrap on a cutting board. Use a meat pounder to gently pound the chicken to a medium thickness, about 1/4 inch thick. |
| 3. | Spread a teaspoon of Dijon mustard evenly over each chicken breast. |
| 4. | Layer a slice of ham and a slice of Swiss cheese on top of each chicken breast. |
| 5. | Roll up each chicken breast, starting from the shortest end, and secure with toothpicks to hold them together. |
| 6. | In a shallow dish, beat the eggs. |
| 7. | Spread bread crumbs on a small plate. |
| 8. | Dip each rolled chicken breast into the beaten eggs, coating them thoroughly. |
| 9. | Roll the coated chicken breasts in bread crumbs until they are evenly coated. |
| 10. | Place the coated chicken breasts in a baking dish. |
| 11. | Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. |
| 12. | Remove the foil and continue baking for another 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. |
| 13. | Serve the Chicken Cordon Bleu hot, with your favorite side dishes like rice or noodles. Enjoy! |
Tips:
- To ensure even cooking, make sure the chicken breasts are pounded to a uniform thickness.
- If you don’t have a meat pounder, you can use the bottom of a heavy skillet or a rolling pin to pound the chicken.
- For extra flavor, you can sprinkle some herbs or spices into the bread crumbs before coating the chicken.
- Be careful when removing the toothpicks before serving to avoid any accidents.
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