Wednesday, March 19, 2025

Recipe Wednesday - Chicken Cordon Bleu

 Paul made this for us this past weekend. It was soo soo good. He added fresh asparagus in the middle as well.. Give it a try and let me know what you think.



    Chicken Cordon Bleu
    This easy Chicken Cordon Bleu recipe has ham and cheese rolled up in a piece of chicken then rolled in a crunchy coating and topped with a simple sauce. You won't believe how easy and delicious this meal is!

    Ingredients

    • 8 thin slices ham
    • 8 oz Swiss cheese sliced or shredded
    • 4 boneless skinless chicken breasts, about 2 pounds
    • salt and freshly ground black pepper
    • 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
    (We used the Italian Breadcrumbs)
    • 6 Tablespoons butter, melted

    For the sauce:

    • 1 cup mayonnaise
    • 1-2 teaspoons yellow mustard, to taste

    Instructions

    • Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
    • Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
    • Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
    • Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
    • Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
    • Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
    • Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
    • ENJOY!!!

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