Traditional Chicken Cordon Bleu is made with ham and Swiss cheese wrapped together and placed within a seasoned chicken breast, however, if you don’t happen to have Swiss cheese (or like myself, you prefer a “less dry”) cheese, American cheese slices will work just as well, if not better! This easy weeknight recipe takes about 10 minutes to prepare . . .
We like this recipe because it only takes about 10 minutes to prepare after work and gives me time to jump in the shower or squeeze in a workout while it’s baking. If you want a slight change of pace, add in a bit of chopped asparagus with the cheese!
4 skinless, boneless chicken breasts
4 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces (or American Cheese)
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup Panko Bread Crumbs
toothpicks (soak in water for 30 minutes)
Optional Cream Sauce:
1 (10.75 ounce) can condensed cream of chicken soup
1/2 can milk
1/2 cup sour cream
1/2 tsp thyme
salt & Pepper
Preheat oven to 400 degrees F
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet until it reache approximately 1/8 inch thickness. Sprinkle the breast lightly with salt, pepper and thyme. Place a piece of cheese on each ham slice and fold the ham to cover the cheese. Season lightly with a touch of salt and pepper, then roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside.
Carefully Tuck in the ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in panko crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish.
Bake at 400 degrees F for about 35 minutes or until chicken is golden brown and juices run clear. This can be served with Cordon Bleu sauce, if you prefer.
To Make Cordon Bleu Sauce: In a small saucepan over low heat, combine together the soup, sour cream, milk, thyme and pepper, stirring occasionally. Serve hot over the cooked cordon bleu.
- Cheese & Asparagus
- Cheese & Broccoli
© Can Stock Photo Inc. / bhofack2