Ingredients
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6
-
1/4
-
1/4
-
1
-
-
-
3/4
-
3/4
-
-
-
-
-
-
-
Directions
Stuffed Chicken Breasts (Cordon Bleu), This versatile recipe will work with any filling, just make about 1 1/2 cups of it (3 tbsp per breast) Also, if you don’t have a meat mallet you can use a heavy glass bottle (just don’t miss!) , I added paprika to the breadcrumbs to give it some colour, turned out great , Great recipe This was my first time pounding the chicken breasts flat and it took some practice to get right, but turned out great I made this four our euchre club dinner and everyone love it
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Steps
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1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Place a Chicken Breast Between Two Pieces of Plastic Wrap and Pound Flat and Thin Without Breaking Through the Meat (ideally This Would Make a 1/8 Inch Thick Rectangle). |
|
3
Done
|
Remove Plastic Wrap, Season With Salt and Pepper, Repeat With Remaining Breasts. |
|
4
Done
|
Mix Diced Ham and Shredded Cheese Together in a Bowl, Spoon 2-3 Tbsp of Mixture Onto Each Flattened Breast. |
|
5
Done
|
Fold in the Bottom and Sides and Roll Up (this Is Often Difficult to Do Depending on How the Breast Flattens Out, So I Just Fold Them Over and Stick Lots of Tooth Picks in Them to Keep Them Closed). |
|
6
Done
|
Combine Bread Crumbs and Parmesan Cheese, Brush Each Roll With Olive Oil and Roll in Crumb Mixture to Coat. |
|
7
Done
|
Place Rolls, Seam Side Down, in a Shallow Baking Dish and Bake Uncovered For 25 Minutes (or Until Chicken Is Thoroughly Cooked). |
|
8
Done
|
Remove Toothpicks Before Serving! |
