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Chicken Cordon Bleu W/ Pasta

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Ingredients

Adjust Servings:
1/4 lb thinly sliced cooked ham (deli style)
1/4 cup grated parmesan cheese
1/4 cup plain dried breadcrumbs
2 tablespoons minced parsley
1/4 teaspoon dried oregano leaves
4 medium boneless skinless chicken breasts (appx. 1 lb.)
2 medium tomatoes
2 tablespoons extra virgin olive oil
salt (to taste)
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) package spaghetti (or whatever pasta you choose)

Nutritional information

772.9
Calories
160 g
Calories From Fat
17.8 g
Total Fat
4.8 g
Saturated Fat
100.6 mg
Cholesterol
594.5 mg
Sodium
93.2 g
Carbs
4.8 g
Dietary Fiber
4.5 g
Sugars
55.8 g
Protein
454g
Serving Size

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Chicken Cordon Bleu W/ Pasta

Features:
    Cuisine:

    I got this recipe from my now ex MIL. This takes a little time, so I only make it once in a blue moon, but it is soooo worth it! I always get rave reviews with this recipe and it tastes even better the next day!!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Cordon Bleu W/ Pasta, I got this recipe from my now ex MIL This takes a little time, so I only make it once in a blue moon, but it is soooo worth it! I always get rave reviews with this recipe and it tastes even better the next day!!, I got this recipe from my now ex MIL This takes a little time, so I only make it once in a blue moon, but it is soooo worth it! I always get rave reviews with this recipe and it tastes even better the next day!!


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    Steps

    1
    Done

    Chop Ham; Mix With Parmesan Cheese, Bread Crumbs, Parsley and Oregano.

    2
    Done

    Holding Knife Parallel to Work Surface and Starting from a Long Side, Cut Each Chicken Breast in Half (cutting Almost but not All the Way Through). Spread Breast Halves Open and Pound With Meat Mallet Till Even Thickness.

    3
    Done

    Sprinkle Each Breast With a Heaping Tablespoon Full of the Ham Mixture. Roll Each Breast Jelly Roll Style and Secure With Toothpicks.

    4
    Done

    Cut Core from Each Tomato, Place Tomatoes in Boiling Waterfor 10 Seconds, Cool Under Running Water,Peel and Dice, Set Aside.

    5
    Done

    in Skillet, Over Medium , Cook Chicken Rolls in Evoo Until Browned on All Sides and Loses Pink Color Throughout (about 10 Mins.) Remove to Plate to Keep Warm.

    6
    Done

    in Drippings,in Skillet, Heat Chicken Broth and Diced Tomatoes to Boiling Stirring to Loosen Brown Bits from Bottom of Skillet. Reduce Heat and Simmer Over Low For Five Minutes to Blend Flavors.

    7
    Done

    While Chicken Rolls Are Browning, Cook Pasta as Directed.

    8
    Done

    Toss With Remaining Ham Mixture. Discard Toothpicks in Chicken Rolls and Cut Into 1/2 Inches Thick Slices. Serve Over Pasta.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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