Not so Classic Cordon Bleu #RSC
Ready In: 1 hr 10 mins
Serves: 4
Yields: 4 Chicken Breasts
Ingredients
- 4 chicken breasts
- 2 cups Greek yogurt
- 1 (6 1/2ounce) 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
- Preheat oven to 350 degrees.
- Prepare a glass baking dish by coating lightly with olive oil.
- Place one of the chicken breasts between two pieces of plastic wrap.
- Gently pound with the flat side of a meat tenderizer, taking care not to puncture the chicken, until about 1/4 inch thickness.
- Repeat with the remaining 3 chicken breasts.
- In a bowl, combine the Greek yogurt, artichokes, roasted red peppers and Hidden Valley Original Ranch Seasoning mix.
- Spoon 1/4 - 1/3 cup of this mixture onto each flattened piece of chicken breast.
- Carefully roll the chicken into a log, folding in the sides as you go.
- Repeat with the remaining 3 chicken breasts.
- In a small dish, combine the flour, 1 tsp of the salt and 1 tsp of the pepper.
- In a second dish, beat the eggs, and mix in 1 tsp of the salt and 1 tsp of the pepper.
- In a third dish, combine the breadcrumbs, parmesan cheese, the melted butter, 1/2 tsp of salt and 1 tsp of pepper.
- Gently take one rolled up piece of chicken, keeping the filling inside, and coat it in the seasoned flour.
- Transfer to the egg mixture and coat the chicken with that.
- After the egg, place the chicken in the breadcrumb/parmesan/butter mixture until completely coated.
- Place in the baking dish, seam side down.
- Repeat with the remaining 3 chicken breasts.
- Bake the chicken for 30 minutes, or until just done (juices run clear).
- Serve with your favorite side and enjoy!
- 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!
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