Chicken Cordon Bleu

Chicken Cordon Bleu might be just the main course you are searching for. One serving contains 960 calories, 63g of protein, and 54g of fat. For $2.78 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. 178 people were glad they tried this recipe. If you have butter, ritz crackers, white sandwich bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Mels Kitchen Café. With a spoonacular score of 92%, this dish is great. If you like this recipe, you might also like recipes such as Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse until the ingredients are incorporated. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!) or leave them on the pan and scoop them together into a low mound. Reduce the oven temp to 400 degrees F.Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a final shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)Transfer the chicken to a lightly greased rimmed baking sheet. Make sure an oven rack is in the center of the oven. Bake the chicken until golden brown and cooked through (160 degrees on an thermometer inserted into the chicken, not the filling), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

 

Step by step:

1. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground.

2. Drizzle in the melted butter and pulse until the ingredients are incorporated.

3. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned.

4. Transfer the crumbs to a shallow baking dish (a pie plate works great!) or leave them on the pan and scoop them together into a low mound. Reduce the oven temp to 400 degrees F.Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that.

5. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.In another shallow dish or pie plate, beat the eggs and mustard.

6. Place the flour in a final shallow dish.

7. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

8. Transfer the chicken to a lightly greased rimmed baking sheet. Make sure an oven rack is in the center of the oven.

9. Bake the chicken until golden brown and cooked through (160 degrees on an thermometer inserted into the chicken, not the filling), about 25-30 minutes.

10. Let the chicken rest for 5 minutes before serving.

Nutrition Information:

covered percent of daily need

 

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