Chicken Asiago

Chicken Asiago created by magdalar

A variation on Chicken Cordon Bleu or Chicken Parmesan, baked so lower in fat. Use your favorite jarred or canned sauce, or make your own. Serve with your favorite cooked pasta.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
  • In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
  • Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
  • Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
  • Remove plastic wrap and place 1 slice of ham on each breast.
  • Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
  • Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
  • Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
  • Bake for 30-35 minutes, until chicken is cooked through.
  • Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.
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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
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"A variation on Chicken Cordon Bleu or Chicken Parmesan, baked so lower in fat. Use your favorite jarred or canned sauce, or make your own. Serve with your favorite cooked pasta."
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  1. magdalar
    Chicken Asiago Created by magdalar
    Reply
  2. magdalar
    Simple, and tasty. Presents well.
    Reply
  3. Charlee32002
    Chicken Asiago Created by Charlee32002
    Reply
  4. Charlee32002
    Chicken Asiago Created by Charlee32002
    Reply
  5. Charlee32002
    I made this for supper tonight. I was so happy it turned out. It was so good that I even forgot to put the tomato sauce on top - it didn't need but I will definitely try it next time. Definitely a keeper. Very tasty.
    Reply
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