Chicken Cordon Bleu
My mom always considered this a ”fancy” dish. I used to help her make it when I was a girl. We would struggle mightily to keep the chicken rolls secure with toothpicks. It wasn’t until recently that I learned the trick that restaurants use: wrapping the chicken rolls tightly in plastic wrap and then chilling them for a while will make them keep their shape without toothpicks!
I prefer to bake this dish, but frying or deep frying is an option if you prefer.
This recipe is modified from The Food Network
#GlobalApron Week 1 Chicken Breast
#Dinner #Party #Meat
Chicken Cordon Bleu
My mom always considered this a ”fancy” dish. I used to help her make it when I was a girl. We would struggle mightily to keep the chicken rolls secure with toothpicks. It wasn’t until recently that I learned the trick that restaurants use: wrapping the chicken rolls tightly in plastic wrap and then chilling them for a while will make them keep their shape without toothpicks!
I prefer to bake this dish, but frying or deep frying is an option if you prefer.
This recipe is modified from The Food Network
#GlobalApron Week 1 Chicken Breast
#Dinner #Party #Meat
Cooking Instructions
- 1
Place a chicken breast between two sheets of plastic wrap. Use the flat side of a meat mallet to pound the breast to about 1/4” thick (it’s okay if it’s a little thicker than that).
- 2
Place each of the flattened chicken breast onto a sheet of plastic wrap.
- 3
Place one slice of ham and one slice of cheese on top of the chicken breast. I used uncured ham and Swiss cheese, but you can use any type of ham and cheese you like. Prosciutto also works well!
- 4
Tuck in the sides of the chicken breast and roll it up like a jelly roll. Wrap the whole thing tightly in the plastic wrap, then twist the ends in opposite directions to securely and tightly form a log.
Place in the fridge for at least 30 minutes.
- 5
Mix the bread crumbs with the spices, salt, pepper, and melted butter.
- 6
Season the flour with salt and pepper. Place it in a shallow container.
Whisk the eggs and place them in another shallow container.
Pour the buttered breadcrumbs onto a plate.
Line a 9x13” baking pan with aluminum foil and spray lightly with cooking spray.
Arrange your containers as shown in the photo:
Flour ➡️ Egg ➡️ Breadcrumbs ➡️Baking Pan
- 7
Preheat the oven to 350°F.
Remove the plastic wrap from the chicken. Lightly coat the chicken with flour, dip in the egg, and gently press into the bread crumbs.
Place the coated chicken into the baking pan.
- 8
Bake the chicken for 20 to 25 minutes or until lightly browned and cooked through.
- 9
Slice into pinwheels and serve with your favorite vegetables or side dishes.
Cooksnaps
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