Chicken Cordon Bleu

READY IN: 50mins
Top Review by Mimi Chicago

I had to change a few things. First, I used cube steak as I didn't have any chicken on hand. I didn't pound it as it was already quite thin. Next, I didn't have Swiss cheese so I used string cheese from my kid's lunchbox. I didn't have ham so I used spinach instead. Now, I did roll it up as per the recipe, that was great! Finally, I didn't have thyme so I skipped entirely. I decided to cook it on the stove top as my oven was broken. I paired it with tater tots (heated in the microwave) and beef jerky. Possibly the best Chicken Cordon Bleu I've ever had! Just kidding. Make recipe exactly as stated, and it's a wonderful dish! 5 stars, delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Lay the chicken between 2 pieces of plastic wrap.
  3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  4. Take care not to pound too hard because the meat may tear or create holes.
  5. 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.
  6. Tuck in the sides of the breast and roll up tight like a jellyroll.
  7. Squeeze the log gently to seal.
  8. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
  9. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
  10. The oil will help the crust brown.
  11. Beat together the eggs and water, the mixture should be fluid.
  12. Lightly dust the chicken with flour, then dip in the egg mixture.
  13. Gently coat in the bread crumbs.
  14. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  15. Cut into pinwheels before serving.

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