Recipe by mbellerose
Chicken cordon bleu from Better Homes & Garden.
Top Review by **Tinkerbell**
Delicious! I grew up with this and Chicken Kiev being two of my favorites. I rarely make the Cordon Bleu because DH doesn't eat cheese. However, he wasn't going to be home and DD (5 years old) & I decided to have a "Fancy Nancy" (children's book character) dinner. This was the perfect recipe, as she was able to do most of the work herself. And on top of the fun we had making this recipe, it also tasted "divine!", as Fancy Nancy would say. The big surprise was when DH got home from work at midnight, and was unusually hungry because of an early lunch at work. He simply pulled the cold cheese out of the leftover chicken rolls, re-heated the rest and loved the flavor! We cut the recipe in half, but put 3 slices of the paper-thin prosciutto in each roll, so we could use up the whole package. Thanks for posting, mbellerose! Made & enjoyed for the Spring 2012 Pick-A-Chef event.
- 4 chicken breast halves (boneless, skinless)
- 4 slices prosciutto or 4 slices cooked ham
- 4 slices swiss cheese (3 ounces)
- 1 tablespoon butter or 1 tablespoon margarine
Directions See How It's Made
- Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.
- Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks.
- In a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink (170 degrees F), turning to brown evenly. Remove toothpicks before serving.