Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)
Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) is a main course that serves 4. One portion of this dish contains about 77g of protein, 45g of fat, and a total of 967 calories. For $3.02 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. 1592 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of deli ham, eggs, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 96%, this dish is outstanding. Similar recipes are Chicken Breasts Stuffed with Prosciutto and Gruyère Cheese (Chicken Cordon Bleu), Ham-&-Cheese-Stuffed Chicken Breasts, and Ham and Cheese Stuffed Chicken Breasts.
Servings: 4
Preparation duration: 25 minutes
Ingredients:
16 thin slices deli ham, chopped
2 large eggs, whisked
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
3 cups panko breadcrumbs
4 boneless, skinless chicken breasts
1 teaspoon sweet paprika
8 ounces shredded Swiss cheese
Peanut or vegetable oil, for frying
2 tablespoons whole-grain mustard
Equipment:
toothpicks
skewers
bowl
whisk
frying pan
paper towels
Cooking instruction summary:
Watch how to make this recipe. In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks. In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko. In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.
Step by step:
1. Watch how to make this recipe.
2. In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks.
3. In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko.
4. In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch.
5. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter.
6. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes.
7. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.
Nutrition Information:
covered percent of daily need
