Chicken Cordon Bleu Bake with Mustard Greens

Name: Chicken Cordon Bleu Bake with Mustard Greens
Total time: 5400 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 packages Chicken thighs; 1 packages honey ham; 1 packages mustard greens; 1 butter; salt; black pepper; garlic powder; onion powder; 1 packages Panko bread crumbs; 1 packages Swiss cheese; 2 eggs

Raymond Tapia @jager5000

I wanted to make something I could prep quickly, then set and forget. I had the ingredients for a cordon bleu. I prefer it nice and crispy so I used panko instead of traditional seasoned bread crumbs. My son kept asking for more crispy chicken. The greens were tender and juicy.

Raymond Tapia @jager5000

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Ingredients

1 hour 30 mins

5 servings

1 packagesChicken thighs
1 packageshoney ham
1 packagesmustard greens
1butter
salt
black pepper
garlic powder
onion powder
1 packagesPanko bread crumbs
1 packagesSwiss cheese
2eggs

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Steps

1 hour 30 mins

1

First off, place the mustard greens in a baking dish like a bed for the chicken. Hit it with 1/4 cup of water, salt, pepper, onion and garlic powder. 3 pads of butter on top. That's done.
2

Next we take the chicken thighs and pound them out nice and flat. Hit them with salt, pepper, garlic and onion powder.
3

I layer each thigh with half a slice of swiss cheese and 4 slices of honey ham.
4

Roll up the chicken thighs and place them on top of the mustard greens bed
5

Beat the 2 eggs and use half the egg wash to cover the chicken thighs.
6

Cover in panko bread crumbs. Drizzle the other half of the egg wash over the panko bread crumbs and apply another layer of panko on top of that. This cordon bleu is nice and crispy.
7

Pop this is the oven at 400°F for 35-45 minutes. I use a meat thermometer to get them to a perfect 165°F.
8

Plate and enjoy
9

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Cooksnaps

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Raymond Tapia @jager5000

on November 19, 2015 05:30

I am a home cook with a flare for perfect technique. I started my love for cooking on the grill. It then ventured into the kitchen where I made my first BBQ sauce. It was then I knew I wanted to create all my sauces from scratch. It snowballed from that point on. Now I strive for flawless plating and vast depths of flavor. Sometimes I'll set a timer to 20 minutes and challenge myself "Chopped" style. I tend to keep my flavors close to my heritage, latin. Though I love to cook every cuisine from all around the globe to really stretch my abilities.