When I was a kid I thought that Chicken Cordon Bleu was all fancy shmancy and hard to make (I think the name inspired that belief, and the fact that I had eaten it at many weddings . . which had to mean that it was a rare delicacy?) but once I tried it out I found that it is a cinch to make! Some days I just slit open a chicken breast and tuck a piece of ham and swiss inside and roll it in panko or cornflake crumbs and bake it. Fast, easy and delish!
Chicken Cordon Bleu
Recipe by: Emily
4 Chicken breasts, butterflied and pounded even
4-8 slices of Ham
4 slices of Swiss Cheese
1/3 cup flour
Lay the butterflied chicken breasts flat, lightly salt and pepper. Place a slice or two of ham and then swiss cheese on top of chicken and roll up, secure the rolled chicken with toothpicks and then dredge in the flour. Heat an oven safe skillet with a little butter or oil in it over medium heat. Brown the lightly floured chicken breasts in the skillet and then finish cooking in a 350 degree preheated oven for 15-20 minutes, or until chicken is cooked thru. Once the chicken is done allow it to rest before cutting to retain the juices and let them set back in the chicken. Serve with honey mustard sauce or your favorite sauce or even plain. Enjoy!
Cooking tip: You can also dredge the chicken in butter or a beaten egg and then roll it in bread crumbs or crushed cornflakes and just bake it in the oven. If you serve it with the honey mustard sauce top it off with some toasted pecans or slivered almonds to really set it off!
Honey Mustard Sauce
1 can Cream of Chicken soup
1/4 cup Mayonnaise
3 Tbsp Honey
2 Tbsp Brown mustard or Whole Grain Mustard
1/2 tsp paprika (optional)
Combine all the ingredients in a sauce pan and heat thru, add milk to reach the consistency that you desire. Serve the sauce hot with Chicken Cordon Bleu or as a dipping sauce for chicken tenders! Enjoy
48 minutes ago