Chicken Cordon Bleu
List of Ingredients
Before you leave the house, slice the chilled chicken rolls and place the slices in an airtight container. Pack the chilled slices in a cooler with ice.
5 medium skinless, boneless chicken breast halves
1 5-ounce container semisoft cheese with garlic and herbs
2-1/2 ounces very thinly sliced fully cooked ham
1/2 cup fine dry seasoned bread crumbs
1 tablespoon snipped fresh parsley
1/2 cup milk
Nonstick spray coating
1 tablespoon margarine or butter, meltedRecipe
Rinse chicken; pat dry with paper towels. Place each chicken breast half, boned side up, between pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to 1/4 inch thick. Remove plastic wrap. Spread chicken with cheese. Place ham, cutting to fit, over each chicken breast. Fold in the long sides of the chicken and roll up, jelly roll style, starting from the short edge. Secure with wooden toothpicks.
Combine bread crumbs and parsley in a shallow dish. Dip chicken rolls first in milk and then into the bread crumb mixture to coat.
Spray a 2-quart rectangular baking dish with nonstick coating. Place chicken rolls, seam side down, in prepared baking dish. Drizzle with melted margarine or butter. Bake in a 400 degree oven for 30 to 35 minutes or till lightly browned and chicken is tender and no longer pink. Remove rolls and chill for 1 to 2 hours.
To serve, slice each roll crosswise into 1/2-inch-thick slices. Serve chilled. Makes about 40 servings.
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