Chicken Cordon Bleu II
- Ready In:
- 2 boneless skinless chicken breast halves
- 4 slices ham
- 2 ounces swiss cheese
- 1 beaten egg
- 1 tablespoon water
- 1⁄4 cup flour
- 1⁄2 cup breadcrumbs, seasoned
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
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/