Chicken Cordon Bleu II

"This is a combination of several recipes using ingredients that I usually have on hand. I used the kind of ham that comes in 3 ounce packages with about 8 very thin slices. (Buddig is the brand if that helps.) For cheese I used one wedge of low fat Laughing Cow swiss cheese per breast. DH loved it so I thought I'd share!"
 
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photo by ForeverMama photo by ForeverMama
photo by ForeverMama
photo by Outta Here photo by Outta Here
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
55mins
Ingredients:
9
Yields:
2 rolls
Serves:
2
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ingredients

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directions

  • Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick.
  • Remove wrap and repeat with other breast.
  • Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks.
  • Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs.
  • Dip in egg mixture again, coat with more bread crumbs.
  • Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.

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Reviews

  1. There are hundreds and hundreds of people who loved this dish. Okay, well maybe three...the 3 in my household, but it was that extreme kind of love. Made for Potluck Tag.
     
  2. Turned out delish and pretty guilt free. I used egg beaters and whole grain breadcrubs and only one coat of them to cut back on the naughty parts.
     
  3. We hadn't had Chicken Cordon Bleu in a while and we sure enjoyed this dish. It won't be the last time. There is something to be said about this combination that includes ham and Swiss and it supports that fact that it has been popular after all these many years. The only thing I would do different is season the chicken with salt and pepper, but being careful not to overdo it considering there is salt in the ham and cheese already. Thank you, Linky for sharing. Made it "For your Consideration" tag game.....https://www.tapatalk.com/groups/4foodfriendsandfun/cooking-games-f69/
     
  4. Very easy and tasty. I had some Gruyere to use up, so used that, but will try it with the Laughing Cow next time. I used Italian seasoned bread crumbs.
     
  5. Overall a very nice dish though the DH did remark that he felt the swiss cheese was too soft and would prefer something with more bite and the addition of the spring onion and mixed herbs I normally add to a recipe that I make. Now I do have an issue with battering out and rolling chicken but that is me - gave up long ago and just slit the breast and stuff which is what I did and made as per recipe. Thank you Linky, made for Make My Recipe - Spring Edition.
     
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