Skinny Chicken Cordon Bleu

photo by Anonymous


- Ready In:
- 33mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 chicken breasts, Large Skinless & Boneless breasts, thawed
- 8 slices ham, Virginia or Black Forest. Don't use the pressed ham product
- 4 slices baby swiss cheese
- 1 cup panko breadcrumbs
- 1⁄4 cup seasoned bread crumbs
- 2 eggs, beaten
- salt and pepper
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon basil, Fresh basil leaves, cut into thin ribbons for garnish
directions
- Preheat Oven to 450.
- Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
- Season both sides of the chicken with pepper and salt to taste.
- Turn chicken over so that the membrane layer is against the cutting board.
- Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
- Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
- Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
- On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
- Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
- During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
- After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
- ENJOY!
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RECIPE SUBMITTED BY
Full time working mother of four. I cook for my family every night.