Friday, May 30, 2014

Chicken Cordon Bleu

4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
  1. Use a meat hammer to pound chicken breasts to approximately 1/4 to 1/2 inch thick.
  2. Sprinkle with salt/pepper.
  3. Top each breast with ham and cheese.
  4. Roll tightly, secure with toothpick.
  5. Combine eggs and butter.
  6. Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
  7. Bake at 375 degrees F. for 30 to 35 minutes, with seam side down.
  8. Remove toothpicks.
  9. Serve with Dijon mustard.

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