Kelly's Chicken Cordon Bleu

Recipe by Wildflour
READY IN: 1hr 14mins




  • Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8" thick.
  • Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary.
  • Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon.
  • At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks.
  • In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder.
  • In another pie dish or small bowl, beat eggs.
  • In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese.
  • Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs.
  • Set on plate for about 10 minutes to dry a little.
  • Meanwhile, heat oil over medium to medium-low heat.
  • Brown "good side" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed.
  • Brown other side (toothpicked side)2 minutes.
  • Place on greased rack. Place rack on cookie sheet.
  • Bake in 350º oven for 40 minutes.
  • Let rest.
  • While resting heat gravy over low heat til warmed.
  • Serve with gravy if desired.