Chicken Cordon Bleu

Submitted by Jimmy T

"If you don't need all 6 breasts at once, freeze them. Thaw as needed, and cook as above."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 6 boneless skinless chicken breasts
• 6 slices ham
• 1⁄2 lb swiss cheese, cut into 6 strips
• 6 ounces cream cheese, cut into 6 strips
• 2 eggs
• 2 cups seasoned bread crumbs
• 3 tablespoons parmesan cheese

directions

1. Pound chicken breasts until about 1/8-inch thick.
2. Center a slice of ham on each chicken filet (trim if necessary to fit).
3. Place a strip of Swiss cheese and a strip of cream cheese on bottom edge of chicken and tightly roll chicken, folding sides.
4. Use toothpicks if necessary to keep chicken together.
5. Beat eggs and use to coat chicken rolls.
6. Mix bread crumbs and Parmesan cheese, roll coated breast in mixture.
7. Place on cookie sheet and bake at 350°F for 45-50 minutes or until chicken is thoroughly cooked and juices run clear.
8. Some cheese may melt out.

Reviews

[begginer cook]

i think this chicken cordon bleu was the best

 

[kattiegirl01]

We really liked this with the addition of cream cheese. It totally made the recipe. I agree that the chicken turned out very dry and I'm not sure of a good way to impove this. I used some plain crumbs mixed with italian crumbs and no Parmesan cheese (because we were out). My husband still said it was one of the top 3 meals I've made...so no doubt we will have it again.

 

[Oolala]

I liked this but it was a little dry. I used some plain crumbs mixed with seasoned crumbs and I added a about 1/2 a cup of Parmesan cheese to the crumbs too. I used Provolone for the cheese. For easier clean up, I would suggest spraying the pan with some cooking oil.

 

[LonghornMama]

Yummy! Simple to make, popular with the family. Using cream cheese helps keep the swiss from bubbling out of the chicken roll. Flavor is a little different but still very good. Thanks for sharing the recipe!

 

[CookinMamaof3]

My husband asked me to find a recipe for chicken cordon bleu, because when he lived in Germany, he had it often and loved it. I had never tried it, but searched and found this great recipe. He said the flavor of the cheeses is just as he remembers. Thanks for a great recipe!