This is a favorite around here, so I’ll share it with all of you. Before you go panicking and freaking out that it is a lot of work, you better keep reading first.
Chicken Cordon Bleu
This is a sure to please any crowd. This is the easiest and yummiest chicken cordon bleu you’ve ever made or eaten. It is almost as easy as getting it out of a box already made. Way yummier, of course. You can do lots of these quick and easily so great for large gatherings. Super flexible. You will probably want to make more than you think you’ll need because “going back for seconds” is common.
Ingredients:
• 1 boneless, skinless chicken breast per person
• 2 slices of deli ham (thin sliced) per chicken breast
• 1 slice of deli Swiss chess per chicken breast
• Dijon or Spicy Brown Mustard
• Breadcrumbs
• Chives
• Paprika
• 1-2 toothpicks per chicken breast
Notes:
If you are using pre-packaged deli meat, use more. If you have larger or thicker use only 1 slice. If slices are larger, half.
Half your Swiss cheese slices, if larger slices (larger than bread sized) cut into thirds. You are still going to use 1 slice for each chicken breast.
Paprika and chives are used to your own preference. Sometimes I forget them all together.
You may use seasoned breadcrumbs.
Using mustard in squeeze bottle makes this quick and easy. Just wash bottle when done.
Directions:
• Preheat oven to 375˚F.
• Spray glass baking pan with nonstick cooking spray.
• Get all ingredients ready per notes.
• Lay out chicken breast flat.
• Stripe with mustard.
• Sprinkle lightly with chives (a little goes a long ways).
• Roll or fold ham and cheese slices together.
• Fold chicken breast around cheese and ham.
• Place in pan, holding in place while inserting toothpick(s).
• Repeat with all chicken breasts.
• Liberally sprinkle top of chicken breasts with breadcrumbs.
• Sprinkle lightly with paprika (a little goes a long ways).
• Bake until done (30-60 minutes). Time will vary per size of chicken breasts and the number you have in the pan.
• Eat and enjoy!
Additional Notes:
I can typically get 5 medium to large chicken breasts into a single 8″x8″ pan. They are in there tightly, but it leaves the toppings on top and helps keep the cheese from running out. I recommend this. If doing more, you might consider doing multiple 8″x8″ pans, but you could also use a larger pan.
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