Not so Classic Cordon Bleu #RSC

Submitted by Chef #779692

"Ready, Set, Cook! Hidden Valley Ranch Contest Entry! This is my version of a Mediterranean Chicken Cordon Bleu! I like it because it's a modern twist on an old favorite! These creamy chicken "roll-ups" will be a hit with family and friends alike!"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 4 Chicken Breasts
• Serves: 4

ingredients

• 4 chicken breasts
• 2 cups Greek yogurt
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
• 2 eggs
• 1⁄4 cup flour
• 1 cup seasoned dry bread crumb
• 1⁄2 cup parmesan cheese
• 1 tablespoon melted butter
• 2 1⁄2 teaspoons salt, divided
• 3 teaspoons pepper, divided
• olive oil

directions

1. Preheat oven to 350 degrees.
2. Prepare a glass baking dish by coating lightly with olive oil.
3. Place one of the chicken breasts between two pieces of plastic wrap.
4. Gently pound with the flat side of a meat tenderizer, taking care not to puncture the chicken, until about 1/4 inch thickness.
5. Repeat with the remaining 3 chicken breasts.
6. In a bowl, combine the Greek yogurt, artichokes, roasted red peppers and Hidden Valley Original Ranch Seasoning mix.
7. Spoon 1/4 - 1/3 cup of this mixture onto each flattened piece of chicken breast.
8. Carefully roll the chicken into a log, folding in the sides as you go.
9. Repeat with the remaining 3 chicken breasts.
10. In a small dish, combine the flour, 1 tsp of the salt and 1 tsp of the pepper.
11. In a second dish, beat the eggs, and mix in 1 tsp of the salt and 1 tsp of the pepper.
12. In a third dish, combine the breadcrumbs, parmesan cheese, the melted butter, 1/2 tsp of salt and 1 tsp of pepper.
13. Gently take one rolled up piece of chicken, keeping the filling inside, and coat it in the seasoned flour.
14. Transfer to the egg mixture and coat the chicken with that.
15. After the egg, place the chicken in the breadcrumb/parmesan/butter mixture until completely coated.
16. Place in the baking dish, seam side down.
17. Repeat with the remaining 3 chicken breasts.
18. Bake the chicken for 30 minutes, or until just done (juices run clear).
19. Serve with your favorite side and enjoy!
20. You will most likely have leftover Greek yogurt mixture; I highly recommend saving and pairing with scrambled eggs or spreading on a toasted bagel the next morning!