Inside-Out Chicken Cordon Blue
"I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans."
photo by BecR2400
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 cup breadcrumbs
- 1⁄2 teaspoon salt (I skip this)
- 1⁄4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 8 ounces deli ham (sliced thin)
- 8 slices swiss cheese
directions
- Put the breadcrumbs, salt and pepper in a plastic bag and shake to blend.
- Heat the butter and oil in a large skillet over medium-high heat.
- Slice the chicken breasts in half to make them thinner and drop into bread crumbs. Shake to coat and place in the hot skillet. Cook until lightly browned on the first side, about 5 minutes or so. Turn and brown the other side, about 5 minutes or so.
- Turn the chicken back over to the first side and place the ham evenly over the chicken pieces. Top each one with a slice of swiss (fold it to fit).
- Cover and cook until ham heats up and cheese is melted, about 3 minutes.
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Reviews
-
I liked this recipe a lot but I did have a few problems. I think my breasts must have been larger than most of the other reviewers........even though I cut them in half they took more than 5 minutes per side to cook. I also needed more butter and olive oil. Since they weren't done and I couldn't fit them all in the pan in one layer, I stuck them in a 400 degree oven for 5-7 minutes, then topped with ham and cheese and then back in the oven for a minute or two to melt. I did love the finished product as I love chicken cordon bleu but find it too much work to make. Thanks for posting. Made for Please Review My Recpe cooking tag game. -
This is so good. All the good taste of chicken cordon bleu without the trouble of filling the chicken breasts. It was easy to do. We all liked that. Thanks Realtor :) Made for PRMR tag game -
This was really yummy. I was all out of breadcrumbs so I used Bisquick instead which worked great. I omitted the butter and used low fat cheese, just 1/2 or 1/3 of a piece on each one, as well as 1/2 or 1/3 of a piece of ham. (so I really only used 1-2 pieces of each) Also used breast tenderloins so I didn't have to mess with the cutting. Thanks for a keeper - DH loved it and said he wouldn't mind having it again! -
Excellent recipe. Easy, tasty, and simple.
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I've made this twice now and we love it. So easy and good. I used seasoned bread crumbs so didn't add the salt and pepper. I also pounded the chicken to make it thinner rather than cutting in half. Thanks for a great recipe.
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Tweaks
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This is outstanding chicken! It is so easy and tastes delicious. The only thing I would change is use all butter instead of the olive oil for the frying. Thanks for sharing!
RECIPE SUBMITTED BY
Realtor by day, Chef by night
Vineland, NJ
I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level.
I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site.
I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above.
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