Chicken Cordon Bleu

Chicken Cordon Bleu might be just the main course you are searching for. This recipe serves 6 and costs $2.12 per serving. One portion of this dish contains around 43g of protein, 20g of fat, and a total of 412 calories. 162 people were impressed by this recipe. Head to the store and pick up water, swiss cheese, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by spoonacular user bbybls. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. If you like this recipe, take a look at these similar recipes: Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees F.
2. Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
5. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
6. Serve whole or cut into pinwheels.

 

Step by step:

1. Preheat oven to 350 degrees F.Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

2. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

3. Serve whole or cut into pinwheels.

Nutrition Information:

covered percent of daily need

 

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