Chicken Cordon Bleu
Source of Recipe
From "Famiily Circle Annual Recipes 2008"
List of Ingredients
- 4 boneless, skinless chicken breast halves (about 1½ pounds total)
- 4 slices thinly sliced Black Forest ham
- 1 cup shredded Gruyère or Swiss cheese (3 to 4 ounces)
- 8 tsp Dijon or honey mustard
- ¼ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup seasoned dry bread crumbs
- ¼ cup vegetable oil
Instructions
- Heat oven to 350° F.
Place one breast half between two sheets of waxed paper on a cutting board. Pound to an even thickness of ¼ inch with the flat side of a meat mallet, a rolling pin, or a cast iron pan. Repeat with remaining chicken breasts. Spread out one piece of ham; pile ¼ cup of the cheese in the middle, then tightly fold up burrito-style to enclose. Spread one pounded chicken breast with 2 teaspoons of mustard. Place ham bundle on chicken; slide to one narrow end. Roll chicken breast, enclosing bundle. Secure with a toothpick or two; tuck in any loose ends. Repeat for a total of four stuffed chicken breasts.
- Spread flour onto a dinner plate, and pour eggs into a pie dish and bread crumbs onto a second dinner plate. Coat one stuffed breast with flour, dip in egg completely, then coat with bread crumbs, adhering with fingers, if needed. Repeat with all chicken pieces.
- Heat oil in a 12-inch skillet with a tight-fitting lid over medium-high heat. Add chicken pieces and brown, covered, 3 minutes. Flip chicken over and continue to cook, covered, an additional 2 to 3 minutes. Transfer to a shallow baking dish and bake at 350° for 12 to 15 minutes, or until temperature registers 160° F on an instant-read thermometer.
Makes 4 servings.
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