I had boneless chicken breasts that needed
inspiration. I also had deli ham and Swiss cheese
in the fridge. That's when I remembered a
recipe I hadn't made in years.
Chicken Cordon Bleu.
I don't know why it's been so long because this
recipe is very easy. Plus, you can make them ahead
of time and even freeze them in individual bundles
to have a nice dinner anytime.
Flatten the chicken and lay on a slice of
ham and cheese to cover. Roll into bundles.
(I cut the breasts in half after flattening)
Melt butter on a dinner plate and coat chicken.
Combine the breadcrumbs and seasoning on
another plate and roll the bundles, pressing on
the crumbs to cover completely.
At this point you can refrigerate to finish cooking
later. You can also make extra bundles and freeze
them in individual baggies for quick dinners.
You can bake them just as they are or melt
additional butter on the plate to equal about
2 T total and add 2 T lemon juice.
Drizzle this over the bundles and bake for
about 30 minutes @350º, or until golden.
Chicken Cordon Bleu
4 boneless chicken breasts
4 thin slices of ham
4 thin slicers of Swiss cheese
4 T butter, (1/2 stick)
1/2 C seasoned breadcrumbs
1/2 t salt
1/4 t pepper
1/4 t paprika
Flatten chicken breasts between
plastic wrap. Cut in half if they are
very large. Lay a slice of ham and
Swiss cheese on to cover each breast.
Roll or fold into thirds. Melt butter on
a dinner plate. Mix breadcrumbs and
seasonings on another plate. Roll chicken
bundles in the butter then roll in the
breadcrumbs coating completely and
pressing on. At this point you can cover
and refrigerate or put each bundle in a
small baggie and freeze. When ready to bake
place room temperature bundles in buttered
dish, drizzle any remaining butter (use about
2T melted on the plate) and add 2 T lemon juice.
Bake @350º for 30-35 minutes