Ingredients
-
4
-
-
-
8
-
16
-
2
-
1/4
-
2
-
1
-
3
-
-
-
-
-
Directions
Stuffed Chicken Cordon Bleu, , Can I make these and freeze and cook later., DEEEELish!! I’ve been cooking for this man for 45 years and he couldn’t stop exclaiming how good it was — one of the best chicken dishes he’d ever tasted. Thanks for making me look so good! Not a complicated or lengthy recipe, just a little awkward to wrap but squeezing them together as instructed seemed to do the trick. I found that one egg with 1 1/2 tsp. water worked fine and I did toast the panko crumbs first as suggested by another reviewer. Baked more like 45 minutes because the breasts were so big. I loved that they could be done ahead and baked when you were ready and not have to do all that while your company was looking on. They look and taste so impressive. Many thanks!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Lay the Chicken Between 2 Pieces of Plastic Wrap. |
|
3
Done
|
Using the Flat Side of a Meat Mallet, Gently Pound the Chicken to 1/4-Inch Thickness. |
|
4
Done
|
Take Care not to Pound Too Hard Because the Meat May Tear or Create Holes. |
|
5
Done
|
Lay 2 Slices of Cheese on Each Breast, Followed by 2 Slices of Ham, and 2 More of Cheese; Leaving a 1/2-Inch Margin on All Sides to Help Seal the Roll. |
|
6
Done
|
Tuck in the Sides of the Breast and Roll Up Tight Like a Jellyroll. |
|
7
Done
|
Squeeze the Log Gently to Seal. |
|
8
Done
|
Season the Flour With Salt and Pepper; Spread Out on Waxed Paper or in a Flat Dish. |
|
9
Done
|
Mix the Breadcrumbs With Thyme, Kosher Salt, Pepper, and Oil. |
|
10
Done
|
the Oil Will Help the Crust Brown. |
